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 made this and it is the BEST ever!!! So simple and tastes amazing!!! :-)
I like anything tuna, I really want to jump into the screen and eat some of these!
What a information of un-ambiguity and preserveness of precious know-how about unexpected emotions.
This brings back memories from when our Military Family was stationed in Hawaii. Family use to get the Ahi Poke from local Military Commissary in Pearl Harbor and it was so good. I would say this best entry level sushi recipe/dish. Once you’ve experienced this, you can try making some Sushi-rice dishes like Tuna or Samon Nigiri, which don’t require rolling.
In my area, in the Southeast, it’s difficult to find sushi grade tuna (Ahi – Pacific Yellow Fin) in stores; however, we are able some decent tuna (alantic yellow / blue fin ?). Go thing about Poke is the flavor other ingrediants can make up the differance when Ahi is not available.
Hey!
If there are any leftovers what would be the suggested way of storing it or would it be a complete lost?
You can refrigerate it for a day or two. :)
THANKS! I was planning on making some just for my husband and I because we love ahi-poke, but was a little worried about leftovers. Anyways, thanks again!
If it starts to “humm” after two days you throw it in a hot pan an sear it lightly. Then dump it over a tossed salad for a fried ahi poke salad. Really ONO!!!!
After four days fried it hard and with scrambled eggs and make a fried poke omelet.
Broke da mouth good!
JC from Hawaii Kai
I have been looking for an authentic version of this Hawaiian dish for a while. It was absolutely my favourite thing to eat while I was in Honolulu. Thanks you so much for sharing. Will be trying this oh so soon!
Absolutely, 100% stunning, pinning this immediately! :)
We made this recipe last night, it was perfect. Everyone loved it and we will definitely do it again soon. Incredibly fast & easy. We served immediately.
I love Poke! Most of the time when I’ve had it, it also had seaweed in it? Is this just one of those regional things?
I love Ahi Poki, and Lomilomi Salmon. My In-Laws are from Maui and the few times we went there I just loved the food. Especially all the fresh seafood. For our wedding a few years ago my SIL made us Lomi Lomi Salmon.
I might have to do Poki at home now.
To really take it over the top, use Aloha Brand Shoyu (soy sauce). Kikkoman is a little too salty (if that’s possible). Ono recipe!
What a beautiful presentation! I didn’t realize how simple this dish was to prepare, definitely giving this a try. Thank you!