Ahi Poke Recipe
by Sommer Collier — last updated on Mar 30, 2026 
My Hawaiian Ahi Poke recipe combines fresh ahi tuna with soy sauce, sesame oil, green onion, and chili garlic sauce for a flavorful, protein-packed dish. I love serving it with sushi rice and avocado or building it into a full poke bowl with lots of toppings. This easy recipe comes together in just 10 minutes and is designed to let the fresh fish shine.
Seafood salads make me feel like I’m on vacation. They’re healthy, high-protein, and they’re a dish that, if I close my eyes, I can imagine I’m eating it on a beach somewhere. (Okay, who am I kidding??) But while my Bahamian conch salad makes me think about the Caribbean, it is my classic ahi tuna poke that brings those serious Hawaii vibes. Rich, fatty, and tender raw tuna, tossed with a mixture of soy sauce, sesame oil, and a little chili garlic sauce… This is one of my favorite things to throw together for a quick lunch when I’ve just been to the store and tuna steaks have been on sale!
Bridget – ⭐⭐⭐⭐⭐ Really happy with this recipe, glad I tried it instead of my usual go-to, because this one is better. Thanks!
Table of Contents
Sommer’s Recipe Highlights
Keeping things simple – I hate it when I’ve gone to the effort to get sashimi-grade tuna or salmon to follow a recipe, only to find that all the flavors of the fish get smothered in too many different ingredients. My ahi tuna poke recipe keeps things simple with a 3-ingredient dressing, plus some different onions for texture, and sesame seeds for a bit of crunch!
So many ways to serve poke – I love that this classic poke can be served in so many different ways! Enjoy it by itself as a light, protein-packed lunch or snack, over rice with different toppings to build an ahi tuna poke bowl, served in shot glasses to be served as an appetizer at a cocktail party with little silver spoons (fancy!), or in a big bowl with fried wonton chips in a seafood dip type situation.
Key Ingredients and Tips
- Ahi tuna steaks – Like with my seared ahi tuna recipe, use sashimi-grade tuna steaks, which means they are safe to consume raw. I find the safest way to buy fish I plan to serve is to get it from a fresh fish counter or market, where I can ask questions about the fish I’m buying. If sashimi-grade tuna is not available, I’ve used this recipe to make a delicious salmon poke instead, using sushi-grade salmon.
- Maui onions – You can also use sweet onions or shallots if you can’t buy them where you live.
- Green onions – Chopped scallions add more color and another layer of flavor.
- Soy sauce – Use regular, low-sodium, or gluten-free (tamari), depending on your diet.
- Sesame oil – I find that sesame oil is key in re-creating the poke’s nutty essence, so it tastes just like the one you had on holiday!
- Chile garlic sauce – This adds a little kick! If I can’t find it at the grocery store, it is easy to find online.
- Sesame seeds – For crunchy texture (and visual appeal!), I always top off my tuna with a sprinkle of sesame seeds. Toasting them in a pan for a few minutes will enhance their flavor. Crispy fried onions would be a good swap to add that crunchy element – you can also add both!
How To Make Poke
Find the full recipe with detailed instructions, storage tips, and a video tutorial in the printable form at the bottom of the post!
Chill the bowl – About half an hour before I want to start making poke, I chill my mixing bowl and ingredients to make sure that the fish is kept firm and fresh!
Dice the tuna – After patting the ahi tuna dry on a piece of paper towel, I cut it into small ½-inch cubes and place it in the chilled bowl.
Season – I then add the shallots, green onion, soy sauce, sesame oil, chili garlic sauce, and sesame seeds.
Mix together – Finally, I gently toss everything together, then serve immediately or cover and refrigerate.
Recipe Variations
- To add some variety, sometimes I add in some chunks of ripe avocado for creaminess, or sliced cucumber for extra crunch.
- For a little more sweetness, I’ve made a delicious version by stirring in diced mango, or you could add a little bit of 1 teaspoon of honey whisked into the soy sauce, so it mixes with the fish properly. The honey version is also lovely with 1/2 teaspoon of wasabi paste added instead of the chili sauce.
Serving Suggestions
You can serve this poke with rice (sushi rice, brown rice, or white rice all work) and garnish with cucumber, peppers, dried seaweed, red pepper flakes, spicy mayo, sriracha, or edamame – this is how I build my go-to Hawaiian ahi tuna poke bowl.
I’ve also served this with just rice and avocado slices for lunch.
If you are throwing a party, I recommend serving your poke in shot glasses with fancy little spoons as a unique and tasty appetizer! You can also serve it like a dip with fried wontons for scooping.
Storage Notes
Definitely try to enjoy this ASAP, but if you need to store it, place it in an airtight container and store it in the refrigerator for up to 24 hours.
Frequently Asked Questions
Poke, pronounced po-kay (or po-kee for the haoles) is a Hawaiian raw seafood salad, a cross between sushi and ceviche, and is loved by both the locals and the haole (white folk) that come to stay. You can find fresh, pre-made poke at every fish counter in Hawaiian grocery stores and seafood markets. Locals often stop by the market several times a week for this quick and healthy lunch.
Yes! I love that it is a lunch that is packed with healthy omega-3 fats and protein. There are some risks involved with eating raw fish, but as long as you are using high-quality, sashimi-grade tuna (also sold as ‘sushi-grade’), then it should be fine unless you are pregnant or have a compromised immune system.
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More Seafood Recipes
Ahi Poke Recipe
Video
Ingredients
- 2 large sashimi grade Ahi tuna steaks about 1 1/2 pounds
- 1 shallot sliced (or Maui onions)
- 1/2 cup chopped green onion
- 3 tablespoons soy sauce look for a gluten free brand
- 1 teaspoon sesame oil
- 1 teaspoon chili garlic sauce
- 1 tablespoon sesame seeds
Instructions
- Pat the Ahi tuna dry, then neatly cut it into small 1/2-inch cubes. Place in a bowl.
- Add the shallots, green onion, soy sauce, sesame oil, chili garlic sauce, and sesame seeds.
- Gently toss. Serve immediately or cover and refrigerate.
I’ve seen many of your dessert posts, and this post has the same fresh and delectable look. Kudos!
This must rate as my favorite appetizer ever! YUM! And that last photo is amazing!!
How marvelous does this look!?! I love a good fish tartar
What a beautiful dish! The colors are just popping.
This hors d’oeuvre looks so beautiful! I love the idea of serving it as a bite sized treat, a little shot as part of a new years spread. Your photos are beautifil – the color of that fish is incredible!
In the spirit of the post, instead of hors d’oeuvre we call these appetizer-like dishes pupu in Hawaii. Aloha!
This is beautiful Sommer! What a way to dress up a New Year’s party. It looks like your time in Hawaii was well spent!
I’ll never forget a “who’s on first?” type conversation with the fish guy at the Koneohe commissary. They had lomi lomi salmon, poke, and a couple of other raw fish salads, with a sign above them saying “It is recommended that all fish is cooked to X degrees to ensure safety.”
I asked the guy, “Cook it? Really? I thought it was supposed to be eaten raw.”
“Yes, you cook it.”
“So, then, it’s not raw?”
“Yes, you eat it raw. Better raw.”
“But the sign? You’re saying to cook it?”
“Yes, cook it. Have to cook it.”
“So it’s not safe raw?”
“Very safe raw. Better raw. Eat it raw.”
“But the sign?”
“Yes, cook it.”
“Really cook it?”
“I don’t cook it.”
Went on for ten minutes or so.
Have really enjoyed following you this past year. Cheers and happy 2012!
Oh man, delicious! I love ahi tuna so much, and it shines best in simple dishes like this one. Wonderful!
This is a dish my husband will be all over. He adores raw tuna in any form. Your photos are gorgeous as well! have a wonderful new year Sommer. I look forward to sharing recipes in the new year!
I would be all over this any time of the year. If this was at a party I would hide in the corner & eat all of it!! Love poke & I have never made it. So very simple though!
Mmmm… that Ahi poke looks so drool-worthy!!! I want some. Like now :D
I’d hop in the car and come right over if I thought there would be any leftovers…..but I’m sure there were none :) looks so pretty and delicious. I will be giving this a try. I just have to find out where to buy sushi grade tuna.
Bristol Farms and Whole Foods always has Sashimi Grade Ahi Tuna! :) Also check your local listings for a Japanese Market. Mitsuwa and H Mart are two amazing option in Orange County.