Ahi tuna poke
Prep time
Cook time
Total time
This poke can be served on top of some homemade nori chips or you can make a bowl out of the poke and daikon salad. It's quick, was and delicious to put together!
Serves: 2 servings
  • Nori chips:
  • 4-6 sheets of nori
  • 1 tablespoon of sesame oil
  • 1 tablespoon white sesame seeds
  • maldon sea salt
  • For the poke:
  • 1 pound of sushi grade tuna, diced into ¼-inch cubes
  • 2 tablespoons soy sauce
  • 1 teaspoon rice vinegar
  • ½-1 teaspoon sriracha
  • 2 scallions, thinly sliced
  • 2 tablespoons cilantro, finely chopped
  • 1 tablespoon black sesame seeds
  • For the pickled daikon:
  • One daikon radish, peeled about ¼ pound
  • 1 tablespoon rice vinegar
  • 1 teaspoon sugar
  • ½ teaspoon salt
  1. Pre-heat the oven to 250 degrees and line a baking sheet with parchment paper. Lightly sprinkle one sheet of nori with a bit of water and top with a second sheet and press down firmly to get them to stick together. Brush the top with the sesame oil, sprinkle with half of the sesame seeds and a tiny bit of salt. Cut the sheets into quarters and then cut diagonally into triangles. Place the nori on the baking sheets and roast 12-15 minutes until the chips are crispy and dry.
  2. For the poke:
  3. In a medium bowl place the soy sauce, rice vinegar, sugar, sriracha, scallions, cilantro and sesame seeds and stir well to combine.
  4. For the pickled daikon:
  5. Using a mandoline or julienne peeler cut the daikon into thin matchsticks. In a small bowl toss the daikon with the rice vinegar, sugar and salt. Let sit for 10 minutes to let most of the liquid release.
  6. Before serving, squeeze as much of the moisture as possible with your hands.
  7. To serve:
  8. Top the nori chips with a spoonful of the pickled daikon and a spoon of the poke. Alternatively you can player the daikon into a bowl, top with the poke and serve with the chips on the side.
Recipe by Scaling Back at https://www.scalingbackblog.com/ahi-tuna-poke/