Best 3 Ahi Poke Crunch Wrap Recipes

Are you ready to tantalize your taste buds with a culinary adventure that combines the flavors of the sea and the satisfying crunch of a wrap? Look no further than the "ahi poke crunch wrap," a delightful fusion of fresh ahi tuna, tangy poke sauce, crispy wonton strips, and a medley of colorful veggies, all wrapped in a soft tortilla. This innovative dish offers a burst of flavors and textures that will leave you craving more. In this article, we'll guide you through the culinary journey of creating the perfect ahi poke crunch wrap, providing you with a step-by-step recipe and helpful tips to ensure a successful and delicious dining experience. Get ready to embark on a culinary adventure that will transport you to the shores of Hawaii with every bite.

Here are our top 3 tried and tested recipes!

AHI POKE BASIC

Ahi Poke Basic image

This is a standard raw tuna (poke) salad served in most Hawaiian homes. Although unconventional, it is sure to please the more adventurous seafood lovers. Be sure to use fresh tuna for the very best flavor, although fresh frozen tuna will produce acceptable results.

Provided by Josh Chan

Categories Appetizers and Snacks Seafood

Time 2h15m

Yield 4

Number Of Ingredients 7

Ingredients

2 pounds fresh tuna steaks, cubed
1 cup soy sauce
¾ cup chopped green onions
2 tablespoons sesame oil
1 tablespoon toasted sesame seeds
1 tablespoon crushed red pepper
2 tablespoons finely chopped macadamia nuts

Steps:

In a medium size non-reactive bowl, combine Ahi, soy sauce, green onions, sesame oil, sesame seeds, chili pepper, and macadamia nuts; mix well. Refrigerate at least 2 hours before serving.

Nutrition Facts : Calories 395.6 calories, Carbohydrate 8.6 g, Cholesterol 102.2 mg, Fat 13.7 g, Fiber 2.2 g, Protein 58.4 g, SaturatedFat 2.2 g, Sodium 3695.8 mg, Sugar 2 g

HAWAIIAN AHI POKE

Hawaiian Ahi Poke image

Provided by Food Network

Categories appetizer

Time 55m

Yield 8 to 10 servings

Number Of Ingredients 10

Ingredients

4 to 5 pounds raw Ahi tuna, cut into 1-inch cubes
1/4 cup sesame oil
1 tablespoon Hawaiian sea salt
1/2 long seedless cucumber, cored and diced
1/2 sweet onion, diced
4 ounces ogo seaweed, coarsely chopped, or any finely shredded dry seaweed
1/2 cup inamona (roasted kukui nut), or any finely crushed nut
1 teaspoon red chile flakes
1 tablespoon minced garlic
1 teaspoon hot sauce

Steps:

Add tuna and sesame oil to a large mixing bowl. Gently mix until all the fish is coated in oil. Sprinkle salt evenly across the fish. Add the cucumber, onion, ogo, inamona, chile flakes, garlic and hot sauce and thoroughly mix until ingredients are evenly dispersed. Refrigerate 30 minutes. Divide into portions and serve.

CHEF JOHN'S HAWAIIAN-STYLE AHI POKE

Chef John's Hawaiian-Style Ahi Poke image

The technique for making poke is so basic that even the most inexperienced cooks can get something close to what they'd get in a restaurant. But the one catch is you have to use only the freshest possible tuna, even if that means frozen.

Provided by Chef John

Categories Seafood Fish Tuna

Yield 4

Number Of Ingredients 11

Ingredients

¼ cup soy sauce
2 tablespoons sesame oil
1 teaspoon grated fresh ginger root
⅓ cup thinly sliced green onions, plus more for serving
2 tablespoons crushed, roasted macadamia nuts
1 tablespoon finely crumbled dried seaweed
½ teaspoon hot red pepper flakes
½ teaspoon kosher salt, or to taste
1 pound sushi-grade ahi (yellowfin) tuna, cut into 3/4-inch cubes
1 teaspoon toasted sesame seeds
1 dash Lemon juice, lime juice, or seasoned rice vinegar

Steps:

Whisk soy sauce, sesame oil, grated ginger, sliced onions, macadamia nuts, seaweed, pepper flakes, and salt together in a bowl.
Place cubed tuna into bowl. Pour in marinade and stir to distribute evenly. Cover and refrigerate 2 hours. Mix again.
Serve topped with toasted sesame seeds, sliced green onions, and a sprinkle of lemon or lime juice, or seasoned rice vinegar.

Nutrition Facts : Calories 231.1 calories, Carbohydrate 3.1 g, Cholesterol 51.1 mg, Fat 11.6 g, Fiber 0.9 g, Protein 28.3 g, SaturatedFat 1.8 g, Sodium 1196.7 mg, Sugar 0.7 g

Tips:

For the best ahi poke, use fresh, sashimi-grade tuna. If you can't find ahi, you can use another type of firm, raw fish, such as salmon or yellowfin tuna.
Cut the tuna into small cubes, about 1/4-inch thick. This will help the poke absorb the marinade more evenly.
Use a flavorful marinade for the poke. The marinade should include soy sauce, sesame oil, green onions, and ginger. You can also add other ingredients, such as garlic, chili peppers, or lime juice, to taste.
Marinate the poke for at least 30 minutes, or up to overnight. The longer the poke marinates, the more flavorful it will be.
Serve the poke over rice, with a variety of toppings, such as avocado, cucumber, and seaweed salad.

Conclusion:

Ahi poke crunch wrap is a delicious and easy-to-make appetizer or main course. It's perfect for a party or a quick weeknight meal. With its combination of fresh, flavorful ingredients, the ahi poke crunch wrap is sure to be a hit with everyone who tries it.