Harleynut’s Ahi Poké

A delightful and versatile Ahi Poké recipe that can be served in various ways to suit any occasion.

Whether you’re hosting a dinner party, a poker night with friends, or a larger gathering, this recipe has a serving option to match.

1kg sashimi-grade Ahi (tuna)
1 baby carrot finely julienned for garnish
2 eschallot onions finely julienned
1 salad onion (Pacific or Maui onion preferred but rarely obtainable here), diced
1 spring onion, finely sliced for garnish
1 tsp ginger (fresh grated preferred or jar minced)
2 tsp minced garlic (fresh grated preferred or jar minced)
1/4 cup dark soy sauce
1/4 cup light soy sauce
1 tbsp sesame oil
2 tsp toasted sesame seeds (I like more, depends on personal taste)
1 cup fresh mung bean sprouts (not canned - urgh!)
1 cup fresh snow pea sprouts for garnish
“squirt to taste” of sriracha chilli sauce
“small squeeze” of wasabi paste (not too much)
2-3 Wonton wrappers per person (optional)
Ground rock salt to taste (Hawaiian red or Himalayan pink)

Cut defrosted Ahi into 1/2” cubes, grind some salt over the fish then cover and set aside to chill in the refrigerator. Use whatever salt you want, as some say “salt is just salt”. However, I prefer using non-iodised salt and one that contains more trace minerals than just standard table salt.
Toast the sesame seeds in a small frypan until golden brown, shaking and tossing them regularly. Careful not to burn them then transfer to a saucer to cool.
Combine eschallots, green onion, ginger, garlic, soy, sesame oil, sesame seeds, mung bean sprouts, sriracha & wasabi in a non-reactive container and refrigerate. If wanting to intensify the flavour through the Ahi, then immediately combine with the Ahi, cover and refrigerate for a few hours. If not, wait until just before serving and combine the sauce mix with the Ahi then.
If making a “Poké Stack” or using wonton wrappers for eating with the Poké, fry the wrappers a couple at a time quickly in hot oil. Drain on kitchen paper and let cool.