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Spicy Ahi Poke: Submitted by: Elaine Fukui | Date Added: 24 Jun 2021
Listed in: Fish / Tuna

1 lb. yellowfin tuna steak, sushi or sashimi grade (fresh or flash frozen)
about 1 Tbsp. soy sauce, to taste
about 1/2 Tbsp. sesame oil, to taste
2 scallions, chopped finely
1/4 onion, sliced (optional)
2 Tbsp. mayonnaise or Japanese mayonnaise
2 Tbsp. Sriracha sauce (adjust depending on how spicy you like it)
2 Tsp. tobiko or massago, optional

Recommended Instructions

1. If tuna is frozen, thaw by submerging in room temperature water for 30 minutes.

2. When tuna is just short of fully thawed, slice into small cubes, around 1 inch. You could do larger or smaller, whatever you prefer. I tend to go a bit smaller for more flavor.

3. Combine in a bowl with soy sauce, sesame oil and 1 chopped scallion. I don't really measure the soy sauce or sesame oil, but use whatever is enough to coat the tuna thinly. Chill in fridge for about 30 minutes.

4. Combine mayo, sriracha, remaining scallions (reserving a bit for topping), and 1 tbsp. tobiko or massage, whisking briefly until combined. When tuna is chilled, add the spicy mayo and mix gently until fully coated. I just get right in here and use my hands.

5. Top with a bit more tobiko and scallions, and serve. The poke all be good for up to one day, but is best eaten fresh.

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