spicy ahi tuna poke

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Our first exposure to poke was last Spring while we were on an anniversary trip to Maui at the local Costco? Whaaaaa? Who’s been to a Costco while they’ve been on vacation there? A few things are similar to our’s but for the most part, it’s an extravaganza for all sort of local eats. Like amazing local produce, beef, fish, nuts….and lots of poke! We were living on the edge and thought, well…we’ve never had raw fish, but if we’re gonna try it anywhere, it’s probably here! Let’s just say…we are now addicted to poke, sushi, sashimi, all the fish! Let’s be honest, the fish our local Costco here in UT is not nearly as wonderful as the fresh fish we had on Maui, you know the kind made with the fish that was probably swimming around 24 hours before you are eating it, ya that kind! We do what we can and when we can find wild caught ahi tuna ~ we make poke!!

We found a new sushi place here locally (Asahi in Orem, UT) that is pretty amazing and they had some poke on their menu, so of course we thought we should try some. It was pretty amazing and was the inspiration behind this recipe. While we have lovely thoughts of returning to Maui again and again very soon, we will continue to make poke here and let it transport us back to sun soaked beaches and sun kissed skin! Aloha and Mahalo for reading all the way to the end! Nani!

spicy ahi tuna poke

  • Servings: 2
  • Difficulty: easy
  • Print

the quickest and simply delicious summer meal of spicy ahi tuna poke

Credit: backporchpaleo.com


  • 5 oz raw, wild caught ahi tuna
  • 5 oz mango
  • 5 oz avocado
  • 3-4 T spicy poke dressing
  • 1-2 t finely chopped serrano or jalapeno chili, optional
  • sesame seeds to garnish, optional


  1. Cut tuna, mangos and avocado into cubes, approximately ½-¾” – you want them all the same size, bite size preferably…so depending on the mouths you’re feeding adjust the size you need! We typically like to stick closer to the ¾” size, just so that you can enjoy the tuna more raw. Because once you pour the dressing on, the acidity begins to “cook” the tuna so to speak.
  2. In a glass blow, gently fold all three ingredients together along with the diced chili if you want this poke with a little kick, if not…simply leave it out.
  3. Drizzle on the dressing, a tablespoon at a time…you don’t want the poke swimming (hahaha) in the dressing, you just want it to coat all the tasty morsels, and again gently fold everything around.
  4. Spoon into serving dishes, sprinkle with a few more diced chili’s and sesame seeds if using, grab a pair of chopsticks and dig in!

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