Best 4 Spicy Ahi Poke Salad Recipes
Ahi poke salad is a delectable and vibrant dish that tantalizes the taste buds with its harmonious blend of flavors and textures. Originating in Hawaii, this culinary masterpiece combines the succulent freshness of ahi tuna with an array of vegetables, creating a symphony of flavors that dances on the palate. The spice level can be customized to suit individual preferences, ranging from a mild kick to a fiery sensation that ignites the senses. As a versatile dish, ahi poke salad can be enjoyed as an appetizer, main course, or as part of a refreshing lunch spread. Its vibrant colors and tantalizing aromas make it a feast for the eyes as well as the taste buds. Discover the art of creating the perfect spicy ahi poke salad with our step-by-step guide, which includes tips on selecting the freshest ingredients, achieving the ideal balance of flavors, and presenting this dish with flair.
Check out the recipes below so you can choose the best recipe for yourself!
AHI POKE SALAD
You can find this appetizer all over Hawaii, it is a raw tuna salad that my aunt makes. During the hot summer months, it is especially refreshing as a mini entree! Cold, tasty and good for you!
Provided by SKYELIGHT
Categories Salad Seafood Salad Recipes Tuna Salad Recipes
Time 1h20m
Yield 4
Number Of Ingredients 10
Steps:
- Mix together the ahi tuna, minced onion, green onion, ginger, seaweed, macadamia nuts, sesame oil, and red pepper in a mixing bowl. Cover and refrigerate at least one hour, for the flavors to come together. Arrange the lettuce leaves on a serving platter, spoon the ahi poke on top, and garnish with the cilantro.
Nutrition Facts : Calories 202.7 calories, Carbohydrate 3 g, Cholesterol 63.8 mg, Fat 5.6 g, Fiber 1 g, Protein 33.9 g, SaturatedFat 1 g, Sodium 77.9 mg, Sugar 1 g
ATOMIC AHI POKE (SPICY AHI POKE WITH CHILI WATER)
Steps:
- Cut the tuna into bite-size cubes and place in a medium mixing bowl. Pour the Chili Water and shoyu over the tuna cubes. Add the rayu and Sriracha sauce. Mix together and let the tuna marinate for a couple of minutes.
- Dice the Hawaiian chiles, ghost pepper and habanero as small as possible and add to the mixing bowl. Add the seaweed salad and mix all the ingredients together.
- Before serving, sprinkle the sea salt and Japanese spice on top of the poke. Finish off by adding the tobiko.
- Alternatively, you can serve it in a chilled martini glass with the seaweed mix on the bottom and the poke mix on top. You can cut a slit into a Hawaiian chile and hang on the glass as a garnish.
- Heat the chiles, ginger, garlic, vinegar and salt with 2 cups water in a saucepan, but do not bring to a boil. Stir all the ingredients and place in a bottle or jar (slightly larger than 1 pint) and seal off. (Be cautious of the steam for it will irritate your eyes and nasal cavity.) Refrigerate overnight and allow the flavor to develop in the water. Use as you would any hot sauce.
SPICY AHI POKE SALAD
A traditional poke salad with a spicy kick. Enjoy as an appetizer or as a lunch and dinner over lettuce.
Provided by Coffee Girl
Categories Salad Seafood Salad Recipes Tuna Salad Recipes
Time 2h15m
Yield 5
Number Of Ingredients 9
Steps:
- Combine tuna, green onion, macadamia nuts, cilantro, lime juice, sesame oil, ginger, red pepper flakes, and sriracha sauce in a bowl; refrigerate for 2 hours.
Nutrition Facts : Calories 144.4 calories, Carbohydrate 1.6 g, Cholesterol 40.9 mg, Fat 5.5 g, Fiber 0.6 g, Protein 21.7 g, SaturatedFat 0.9 g, Sodium 89.2 mg, Sugar 0.4 g
SPICY AHI POKE RECIPE - (4/5)
Provided by mahto
Number Of Ingredients 8
Steps:
- If tuna is frozen, thaw by submerging in room temperature water for 30 minutes. When tuna is almost completely thawed, slice into small 1-inch cubes (it's easier to slice when still chilled). Combine in a bowl with 1 tablespoon soy sauce, 1/2 tablespoon sesame oil, and 1 chopped scallion. Chill in fridge for about 30 minutes. Combine mayo, Sriracha, remaining scallions (reserving a bit for topping), and 1 tablespoon tobiko or masago, whisking briefly until combined. When tuna is chilled, add the spicy mayo and mix gently with your hands until fully coated. Top with a bit more tobiko and scallions, and serve with rice and any of your other favorite poke ingredients. You can also add toasted sesame seeds for a nice crunch. The poke will be good for up to one day, but is best eaten fresh.
Tips:
- Choose the freshest ahi tuna possible. The fresher the tuna, the better the poke will taste.
- Cut the tuna into small cubes. This will help the marinade to penetrate the fish evenly.
- Use a variety of seasonings in the marinade. This will give the poke a complex and flavorful taste. Some good options include soy sauce, sesame oil, green onions, and ginger.
- Let the poke marinate for at least 30 minutes. This will allow the flavors to meld together.
- Serve the poke over rice or salad. This will help to balance out the richness of the fish.
Conclusion:
Spicy ahi poke salad is a delicious and healthy dish that is perfect for a quick and easy meal. It is also a great way to use up leftover ahi tuna. With its bold flavors and refreshing ingredients, this salad is sure to be a hit at your next party or gathering.
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