Ahi Tuna Poke

by feastonthecheap on April 25, 2010

Mary Anne here. At our most recent family chow-down, my niece, Heidi, whipped up this smashing appetizer in about 10 minutes. Initially I didn’t deem sushi-quality Ahi Tuna Feast-worthy (given its high price tag), but when I saw how far it went in my family of gastronomes, I quickly changed my tune and sweet-talked my niece into sharing her recipe.

Prepped in a flash, this delightful appetizer is as gorgeous as it is easy. For photographic purposes, Heidi and I transferred some of the tuna mixture into a medium-size custard cup and then inverted it onto a small plate, creating a timbale. We then decorated the plate with dots and swirls of the spicy chili sauce. Although it’s a controversial herb in some kitchens, cilantro would be a fitting garnish, but alas, we had none. We served this with blue corn tortilla chips, but fried wonton chips or pita crisps also work well for scooping up this delicate melange.

If you’d like to veer from this more traditional restaurant-inspired rendition, feel free to get creative and swap out the cucumber and/or tomato for a sprinkling of chopped Granny Smith apple, red bell pepper, or sweet onion. My niece has also served the Ahi Tuna Poke as an entree over a bed of greens. Whatever your fancy, this is a spectacular dish – first course or main event – and it’s practically guaranteed to wow your guests.

Print This Recipe Print This Recipe

Ahi Tuna Poke
Makes 20 Appetizer Servings

Ingredients:
1½ lbs. sushi-quality Ahi Tuna, chopped – $38.00
1 cucumber, peeled, seeded, and chopped – $0.99
3 avocados, peeled and chopped – $3.00
2 ripe plum tomatoes, seeded and chopped – $0.69

For the Sauce:
2 Tablespoons hot chili sauce (Sriracha) – Asian stock
½ cup low-sodium soy or Tamari sauce – stock
2 Tablespoons sesame oil – Asian stock
2 Tablespoons Mirin wine – Asian stock
1 Teaspoon Dijon-style mustard (optional) – stock
Grand Total Assuming Well-Stocked Asian Pantry: $42.68
Total Per Appetizer Serving: $2.13

Directions:
1. In a large glass or ceramic mixing bowl, combine the Ahi Tuna and vegetables.

2. Whisk together the sauce ingredients, blending well. Pour over the prepared Tuna, stirring gently to combine thoroughly. Serve with fried wonton or tortilla chips.

{ 5 comments… read them below or add one }

Mrs. A April 25, 2010 at 5:49 pm

Thanks Maryann for sharing your Ellicott family culinary recipe with your loyal feast on the cheap fans. Your next cookbook should be called “Ellicott Family Recipes Yesterday and Today”. Looking forward to trying this recipe out. XXOOXX. Mrs. A.

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feastonthecheap April 25, 2010 at 6:49 pm

Aw shucks, Mrs. A. You always know exactly what to say! And who knows, maybe we’ll publish a few cookbooks. The Ellicott’s would certainly have a bounty of favorite recipes! Thanks for writing. We always love hearing from you. xoxo

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Maria April 26, 2010 at 12:48 pm

Ahi tuna is the best. Great recipe!

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Rhonda January 11, 2011 at 7:20 pm

I am gaga over ahi tuna, and your right, sometimes the price is worth it, especially if you can stretch it to 20 servings.

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theartofcuisine January 11, 2011 at 8:05 pm

poke is so great- full of flavor and healthy- i like the idea of adding in apple, sounds good.
chef louise

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