Ahi Poke



I served this appetizer last night for our friends and it was a great success. My son loves ahi but does not enjoy spice so I made him a separate batch, forgoing the chili, onion and avocado. He loved it and asked me to make it again for him tonight!


½ lb sushi grade ahi tuna, diced

2 tablespoons reduced sodium soy sauce

1 tablespoon rice wine vinegar

1 teaspoon toasted sesame seed oil

½ teaspoon dried chili flakes

½ teaspoon toasted sesame seeds (plus more for garnish)

1 scallion, chopped fine

¼ cup cucumber, peeled, seeded and diced

½ Haas avocado, diced


In a glass bowl, mix together the soy sauce, vinegar, oil and chili. Stir in the sushi, avocado, cucumber, onion and sesame seeds. Refrigerate for up to 2 hours before serving.

I like to serve this dish in wonton tacos for a delicious crunch in contrast to the creaminess of the tuna and avocado.

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