Lunch · 20 min · hawaiian

Classic Ahi Poke

Hawaiian flavors, weeknight effort. Ahi tuna meets soy sauce in a 20-minute lunch worth keeping in rotation. Each serving lands at 590 calories with 50g of protein, so it eats like a much heavier meal. Leftovers keep well, so it doubles as next-day lunch without any extra work.

✓ USDA-verified nutrition data

Ingredients

• 1.5 lb Ahi tuna
• 1/3 cup Soy sauce
• 2 tbsp Sesame oil
• 4 Green onions
• 1/2 Sweet onion
• 1 tbsp Sesame seeds
• 1 tsp Sea salt
• 4 cups White rice

Steps

1. Cut the ahi into 3/4-inch cubes with a very sharp knife — clean cuts, never sawing, keep the fish silky.
2. Toss gently with soy sauce, sesame oil, salt, sliced green onions, and slivered sweet onion.
3. Rest 15 minutes in the fridge so the fish drinks up the shoyu but stays ruby-red.
4. Serve over warm rice with a sprinkle of sesame; poke waits for no one once it is cut.
5. Poke is best within 2 hours of cutting — the fish texture is the whole point, so do not make it ahead.

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