Ahi tuna poke may be popular, but it isn't always good eats. Instead of eating it at a restaurant, try this recipe from Alton Brown's Good Eats: The Return.

Course: Mains

Keyword: Ahi Tuna Poke, Appetizers, Gluten-Free, Seafood

Ahi Tuna Poke

Name: Ahi Tuna Poke
Prep time: 5 min
Total time: 20 min
Ingredients: 1 tablespoon white soy sauce; 2 teaspoons untoasted sesame oil; 1 teaspoon rice wine vinegar; 1/4 teaspoon yuzu juice; 2 scallions, light and dark green parts, sliced thinly on the bias; 1 tablespoon dry-roasted macadamia nuts; 8 ounces ahi tuna, cut into 1/2-inch cubes

Ahi Tuna Poke from Good Eats: The Return

ACTIVE TIME: 5

TOTAL TIME: 20

Yield: 2

Ahi tuna poke might just be more Hawaiian than Don Ho. It's the perfect mashup of traditional Polynesian foodways with Asian immigrant ingredients like rice wine vinegar and yuzu juice.

Can it be safely consumed raw? Interestingly, tuna are some of the few fish the FDA approves for raw consumption without first being deep frozen. It also has a long history of being consumed raw without problems. But I like it because it can be made really, really fast.

This recipe first appeared in Season 1 of Good Eats: The Return.

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1 tablespoon white soy sauce
2 teaspoons untoasted sesame oil
1 teaspoon rice wine vinegar
1/4 teaspoon yuzu juice
2 scallions, light and dark green parts, sliced thinly on the bias
1 tablespoon dry-roasted macadamia nuts
8 ounces ahi tuna, cut into 1/2-inch cubes

ACTIVE TIME: 5

TOTAL TIME: 20

Yield: 2

Procedure

Whisk together the white soy sauce, sesame oil, rice wine vinegar, and yuzu juice in a medium bowl.
Add the scallions and macadamia nuts, followed by the tuna, and fold together. Marinate for 15 minutes at room temperature before serving.

COOK

Ahi Tuna Poke

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Procedure

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