Ahi Tuna Poke Appetizers Recipes

AHI TUNA POKE APPETIZERS

Steps:

• In a medium bowl, stir together the diced tuna, soy sauce, sesame oil, agave nectar and green onion.
• Divide the tuna mixture between 12 Asian soup spoons (appetizer spoons).
• Sprinkle the sesame seeds over the poke. Serve.

TUNA POKE

Steps:

• Combine 1 pound diced sushi-grade tuna, 1 cup diced cucumber and 1/4 cup chopped scallions in a bowl. Add 2 tablespoons soy sauce, 1 tablespoon toasted sesame seeds, 1 teaspoon each lemon juice, sesame oil and rice vinegar, and 1/2 teaspoon each red pepper flakes and kosher salt; toss to coat. Cover and refrigerate 30 minutes. Serve in Bibb lettuce leaves with root vegetable chips.

AHI POKE BASIC

Steps:

• In a medium size non-reactive bowl, combine Ahi, soy sauce, green onions, sesame oil, sesame seeds, chili pepper, and macadamia nuts; mix well. Refrigerate at least 2 hours before serving.

AHI TUNA POKE APPETIZER

Steps:

• In a small bowl, combine the soy sauce, sesame oil, ponzu, sugar, rice wine vinegar, sriracha sauce, ginger and lime juice. Whisk to combine and set aside.
• In a medium bowl, combine the diced tuna, cucumber, red onion, edamame, green onion and toss to combine. Drizzle half of the sauce mixture over the tuna and toss to coat.
• Transfer the tuna poke to a serving bowl. Sprinkle with the cilantro leaves, toasted and black sesame seeds. Serve remaining sauce in a small bowl for drizzling or dipping and serve with plaintain chips or wonton chips on the side for scooping up.
• Alternative serving suggestion: Place a large scoop of tuna poke in a lettuce leaf cup.

ABSOLUTELY AMAZING AHI

Steps:

• In a medium bowl, combine the tuna, cucumber, avocado, green onion, red pepper flakes and sesame seeds. Pour in the lemon juice, sesame oil and soy sauce, and stir carefully to blend so as not to mash the avocado. Place this bowl into a larger bowl that has been filled with ice. Chill in the refrigerator for 15 minutes, but no longer - the terrific freshness of the fish will be lost.
• Once chilled, remove the bowl from the ice, and invert onto a serving plate. Serve with toasted bread or your favorite crackers.

TUNA POKE WITH WONTON CHIPS

Steps:

• Place a medium bowl in the refrigerator. Heat 2 to 3 inches of vegetable oil in a small saucepan to 350 degrees F. Fry the wonton wrappers in batches over medium-high heat, until golden brown and crisp, 15 to 20 seconds on each side. Remove the wonton chips with tongs or a slotted spoon and drain on a wire rack set over paper towels; sprinkle with salt. Set aside.
• Place the hot water in a small heatproof bowl, sprinkle in the seaweed and let it reconstitute, about 5 minutes. Rinse the seaweed under cold water. When cool enough to handle, squeeze out the excess water with your hands and let drain in a fine-mesh sieve.
• Meanwhile, cut the tuna into tidy 1/2-inch (12-millimeter) cubes and transfer to the chilled bowl to keep the raw fish cold. Add the seaweed, onion, sesame oil, chile flakes and soy sauce. Fold very gently with a large spoon, like you're folding egg whites, until the tuna poke is well combined.
• Top each wonton chip with about 2 tablespoons of the tuna poke. Garnish with the sesame seeds and scallions and serve right away.

AHI TUNA POKE

Steps:

• Whisk scallion, soy sauce, chili-garlic sauce, sesame oil, rice vinegar, and red pepper flakes in a bowl until thoroughly combined. Add tuna cubes and toss until well coated. Sprinkle sesame seeds on top.
• Serve with avocado and fresh lime wedges.

SUNNY'S AHI TUNA POKE WITH PLANTAIN CHIPS

Steps:

• Dice the tuna into 1/2-inch cubes and add to a large bowl.
• In a small bowl, whisk together the soy sauce, honey, ginger, sesame oil, vinegar and scallions. Add the soy mixture to the tuna and stir to coat. Refrigerate for 2 hours.
• Scoop the chilled tuna into martini glasses or bowls, then sprinkle with sesame seeds and serve with fried plantain strips.