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Creamy Ahi Poke

Print Recipe
Prep Time 30 minutes
Course Appetizer
Cuisine Hawaiian
Servings 4

Ingredients
  

  • 1 lb sashimi grade tuna

Wasabi Aioli

  • 3 tbsp lemon
  • 1 tsp dijon mustard
  • 1/2 tsp wasabi
  • 1 tsp date syrup
  • 3 tbsp avocado mayonnaise
  • 3/4 tsp white wine vinegar

Shoyu Substitute

  • 3 tbsp lemon
  • 2 tbsp Mirin
  • 2 tbsp Coconut Aminos
  • 1 tbsp date syrup
  • 1 tsp garlic grated
  • 1 tsp ginger grated
  • 1/2 cup green onions
  • 3 tbsp serrano peppers
  • 2 tbsp furikake optional
  • 2 tbsp sesame oil optional

Instructions
 

  • In a small ramekin, combine lemon, dijon mustard, wasabi, date syrup, avocado mayonnaise, and white wine vinegar. Mix well and set aside.
  • On another small ramekin, combine lemon, mirin, coconut aminos, date syrup, grated ginger, and grated garlic. Mix well and set aside.
  • Dice the sushi-grade tuna into 1/2 inch cubes.
  • In a large bowl, combine ahi tuna with wasabi aioli and coconut amino sauce.
  • Refrigerate for at least 30 minutes before serving. Garnish with sesame oil, serrano peppers, and furikake.
Keyword ahi tuna, creamy wasabi aioli, Quick & Easy, sashimi grade ahi tuna