dinner · lunch · American
"Mainland-style" Ahi (Yellowfin Tuna) Poke Recipe
A main dish centered on cubed ahi tuna, c. ogo limu, tblsp. dark sesame oil, reconstructed from a licensed ingredient record with newly written directions.
Complete recipe · source and rights recorded · nutrition pending
Ingredient estimate uses ordinary-brand U.S. average prices; local prices, sales, and package sizes vary.
Nutrition is not shown until ingredient masses, cooking yields, and nutrient-retention assumptions are verified.
Ingredients
For 4 servings
- 1 pound 1 lb. cubed Ahi Tuna
- 1 item 1/2 C. chopped Ogo Limu (Hawaiian Seaweed)
- 1 item 1 Tblsp. Dark Sesame Oil
- 1 item 3 - 4 stalks chopped Green Onions
- 2 item 2 Tblsp. Soy Sauce
- 1 item 1 Tblsp. toasted Sesame Seeds
- 1 teaspoon 1 tsp. Red Chili Flakes
Equipment
Large skillet
How to make it
- 1
Measure and prepare cubed ahi tuna, c. ogo limu, tblsp. dark sesame oil, stalks green onions, tblsp. soy sauce, tblsp. sesame seeds, and red chili flakes as listed.
- 2
Cook stalks green onions first until fragrant and softened, then add cubed ahi tuna, c. ogo limu, tblsp. soy sauce, tblsp. sesame seeds, and red chili flakes.
- 3
Stir in the prepared ingredients and tblsp. dark sesame oil; cook using the technique indicated by the title until tender and evenly combined.
- 4
Taste, adjust the seasoning, and serve at the intended temperature.
- 5
Cook fish until the center reaches 145°F.
Storage & leftovers
Refrigerate perishable leftovers within 2 hours and use within 4 days.
Reheat leftovers to 165°F throughout.
Dietary & allergen notes
Suitable for: dairy-free, egg-free, gluten-free, peanut-free, tree-nut-free.
Contains fish, sesame, and soy. Packaged ingredients can vary, so check labels and cross-contact information.
