Chef John's Hawaiian-Style Ahi Poke
This Hawaiian-style poke recipe is so basic that even the most inexperienced cooks can make something close to what you'd find in a restaurant. The catch? You have to use only the freshest tuna you can find, even if that means frozen. I like to serve this on sushi rice with sliced seasonal vegetables. You can also serve it over cold noodles, on a salad, or with fried wonton chips as an appetizer.
thinly sliced green onions
⅓
cup
soy sauce
¼
cup
sesame oil
2
tablespoons
crushed, roasted macadamia nuts
2
tablespoons
finely crumbled dried seaweed
1
tablespoon
grated fresh ginger root
1
teaspoon
hot red pepper flakes
½
teaspoon
kosher salt, or to taste
½
teaspoon
sushi-grade ahi (yellowfin) tuna, cut into 3/4-inch cubes
1
pound
thinly sliced green onions, or more to taste
1
tablespoon
toasted sesame seeds
1
teaspoon
lemon juice
1
teaspoon
 Make the poke: Whisk green onions, soy sauce, sesame oil, macadamia nuts, seaweed, ginger, pepper flakes, and salt together in a large glass or ceramic bowl. Add tuna and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 2 hours.
  Remove poke from refrigerator and stir. Sprinkle with green onions and sesame seeds, then drizzle lemon juice over top.
