This classic Hawaiian Ahi Tuna Poke recipe includes soy, sesame oil, and spices for a high-protein, luxuriously fresh dish! Plus, it takes less than 10 minutes to prep and requires no actual cooking.
The moment I take a bite of ahi tuna poke, a part of me always feels like I’ve been transported to a beautiful Hawaiian beach. It’s mild yet flavorful and so incredibly fresh, it really makes me feel like I’m there!
After all, poke is a classic Hawaiian way of preparing raw fish with soy, sesame oil, and spices. It’s basically Hawaiian sushi.
It’s also one of the easiest fish dishes to make. You don’t have to cook anything. You just mix all the ingredients and eat!
I promise you, after you try this recipe just once, it will be one of your favorite healthy indulgences. It’s so easy to make yet luxurious in taste and presentation… and guaranteed to impress anyone you make it for (although fair warning, you may not want to share!)
How to make ahi tuna poke
This delicious dish is so easy to prepare. You have the option to let it sit in the refrigerator for a little while, but if you skip that step, you can be ready to eat in a matter of minutes!
Step 1: Rinse the ahi tuna and cut it into bite-sized cubes.
Step 2: Rinse the green onions and chop them finely.
Step 3: Mix soy, sesame oil, chili garlic sauce, green onion, and half the sesame seeds in a bowl.
Step 4: Combine the ahi tuna cubes and the sesame oil mixture and mix until each piece of the tuna is nicely-coated. You can then set it in the fridge for 10-20 minutes (or up to 24 hours) to let the flavors meld, but it’s not required.
Step 5: Cut the avocado into small cubes and gently mix it into the rest of the dish right before serving.
Step 6: Sprinkle the remaining sesame seeds on top.
How easy was that? That’s why I love making this dish when I’m having guests over, or when I’m just craving something wonderfully fresh and healthy.
Adding flavor to your poke
All ahi tuna poke recipes use essentially the same base (ahi tuna, soy sauce, and sesame oil). From there, you can use any spices you prefer, you just have to be careful not to overwhelm the mild ahi flavor.
I like a little bit of kick to my poke, so I use chili garlic sauce and green onions.
You should be able to get all the ingredients other than the ahi tuna in most grocery stores. If you can’t find chili garlic sauce, you can use a little finely chopped fresh chili instead.
Cooking with raw fish
Because all the ingredients are raw, you want to make sure that you’re using super fresh, high-quality fish. When I’m planning to make poke, I only buy my ahi tuna from Whole Foods or directly from a good fish market.
You should also eat the poke fairly soon after preparing it. The soy and sesame oil mix isn’t a marinade (it doesn’t change the texture of the fish) so there is no reason to let it sit in the fridge for more than an hour.
Really, all it takes to get all the flavors mixed is 10-20 minutes. You can also skip that step and eat it right away, it will still taste fantastic!
Adding in the avocado
If you plan to let your poke sit in the fridge, you can decide whether you want to add the avocado before or after.
If you add it before, it will absorb more flavors, but the dish will look a little more “messy.” On the other hand, if you add the avocado right before serving, the presentation will be a little cleaner.
It’s entirely up to you! Both versions will be delicious.
On the other hand, if you want to reduce the calories or fat in this dish, you can use a little less avocado and sesame oil. The ahi is pure protein, and all the fats are really healthy, but a whole avocado can be a little calorie dense if you are trying to lose weight.
Because of the raw ahi tuna in this dish, I don’t recommend making it ahead of time. Instead, try to make it close to when you plan to serve, and only make as much as you believe will be eaten.
If you do find yourself with leftovers, try not to let them sit out too long. Quickly store them in an airtight container in the refrigerator and make sure to eat them within 24 hours.
Other healthy seafood recipes
If you have followed Diabetes Strong for a while, you know that I have a few different ahi poke recipes! Make sure to check out my slightly fancier version of this recipe, Ahi Poke Salad with Macadamia Nuts. Both are easy to make and delicious, so pick the one you like best and get poke’ing!
And if you’re looking for a few more healthy and tasty seafood recipes, here are some of my other favorites:
You can also check out this roundup of healthy low-carb seafood recipes for even more options!
When you’ve tried this tuna poke recipe, please don’t forget to let me know how you liked it and rate the recipe in the comments below!
Ahi Tuna Poke
- ½ lbs Ahi tuna (sushi grade)
- 1 Avocado
- 2 Green onions (also called scallions or spring onions)
- 2 tbsp. Soy sauce (I use low-sodium soy)
- 1 tbsp. Sesame oil
- 1 tbsp. Chili garlic sauce
- 1 tbsp. Sesame seeds
- Rinse the ahi tuna and cut it into bite-sized cubes.
- Rinse the green onions and chop them finely.
- Mix soy, sesame oil, chili garlic sauce, green onion, and half the sesame seeds in a bowl.
- Combine the ahi tuna cubes and the sesame oil mixture and mix until each piece of the tuna is nicely-coated. You can then set it in the fridge for 10-20 minutes (no longer than an hour) to let the flavors meld, but it’s not required.
- Cut the avocado into small cubes and gently mix it into the rest of the dish right before serving.
- Sprinkle the remaining sesame seeds on top.