Best Spicy Ahi Poke Recipes

SPICY AHI POKE SALAD

Spicy Ahi Poke Salad image

A traditional poke salad with a spicy kick. Enjoy as an appetizer or as a lunch and dinner over lettuce.

Provided by Coffee Girl

Categories Salad Seafood Salad Recipes Tuna Salad Recipes

Time 2h15m

Yield 5

Number Of Ingredients 9

Ingredients

1 pound ahi tuna, cut into 1/2-inch cubes
¼ cup minced green onion
2 tablespoons ground roasted macadamia nuts
2 tablespoons chopped fresh cilantro, or more to taste
1 tablespoon fresh lime juice
2 teaspoons sesame oil, or more to taste
1 teaspoon minced fresh ginger
1 teaspoon red pepper flakes
1 teaspoon sriracha sauce, or to taste

Steps:

Combine tuna, green onion, macadamia nuts, cilantro, lime juice, sesame oil, ginger, red pepper flakes, and sriracha sauce in a bowl; refrigerate for 2 hours.

Nutrition Facts : Calories 144.4 calories, Carbohydrate 1.6 g, Cholesterol 40.9 mg, Fat 5.5 g, Fiber 0.6 g, Protein 21.7 g, SaturatedFat 0.9 g, Sodium 89.2 mg, Sugar 0.4 g

SPICY AHI POKE RECIPE - (4/5)

Spicy Ahi Poke Recipe - (4/5) image

Provided by mahto

Number Of Ingredients 8

Ingredients

1 pound yellowfin tuna steak, sushi or sashimi grade (fresh or flash frozen)
1 tablespoon soy sauce, to taste
1/2 tablespoon sesame oil, to taste
2 scallions, chopped finely
1/4 onion, sliced (optional)
2 tablespoons mayonnaise or Japanese mayonnaise
2 tablespoons Sriracha sauce, or to taste
2 teaspoons tobiko or masago (optional)

Steps:

If tuna is frozen, thaw by submerging in room temperature water for 30 minutes. When tuna is almost completely thawed, slice into small 1-inch cubes (it's easier to slice when still chilled). Combine in a bowl with 1 tablespoon soy sauce, 1/2 tablespoon sesame oil, and 1 chopped scallion. Chill in fridge for about 30 minutes. Combine mayo, Sriracha, remaining scallions (reserving a bit for topping), and 1 tablespoon tobiko or masago, whisking briefly until combined. When tuna is chilled, add the spicy mayo and mix gently with your hands until fully coated. Top with a bit more tobiko and scallions, and serve with rice and any of your other favorite poke ingredients. You can also add toasted sesame seeds for a nice crunch. The poke will be good for up to one day, but is best eaten fresh.

ATOMIC AHI POKE (SPICY AHI POKE WITH CHILI WATER)

Atomic Ahi Poke (Spicy Ahi Poke with Chili Water) image

Provided by Food Network

Categories appetizer

Time 8h30m

Yield 1 serving

Number Of Ingredients 19

Ingredients

4 ounces fresh tuna
1/8 cup Chili Water, recipe follows
1/8 cup shoyu sauce
1 teaspoon spicy sesame seed oil (rayu)
1 teaspoon Sriracha chili sauce
3 Hawaiian chiles or Thai chiles, plus 1 for garnish
1 ghost pepper
1 habanero pepper
1/4 cup mixed seaweed (chuka salad, ogo, limu, wakame)
1/4 teaspoon red Hawaiian sea salt or kosher salt
1/4 teaspoon Japanese spice (togarashi)
1 teaspoon wasabi-habanero flavored fish eggs (tobiko)
6 Hawaiian chiles
2 habanero peppers
2 ghost peppers
1 knob fresh ginger, sliced
2 teaspoons minced garlic
2 teaspoons rice vinegar or white vinegar
1/2 teaspoon Hawaiian sea salt or kosher salt

Steps:

Cut the tuna into bite-size cubes and place in a medium mixing bowl. Pour the Chili Water and shoyu over the tuna cubes. Add the rayu and Sriracha sauce. Mix together and let the tuna marinate for a couple of minutes.
Dice the Hawaiian chiles, ghost pepper and habanero as small as possible and add to the mixing bowl. Add the seaweed salad and mix all the ingredients together.
Before serving, sprinkle the sea salt and Japanese spice on top of the poke. Finish off by adding the tobiko.
Alternatively, you can serve it in a chilled martini glass with the seaweed mix on the bottom and the poke mix on top. You can cut a slit into a Hawaiian chile and hang on the glass as a garnish.
Heat the chiles, ginger, garlic, vinegar and salt with 2 cups water in a saucepan, but do not bring to a boil. Stir all the ingredients and place in a bottle or jar (slightly larger than 1 pint) and seal off. (Be cautious of the steam for it will irritate your eyes and nasal cavity.) Refrigerate overnight and allow the flavor to develop in the water. Use as you would any hot sauce.