I’ve been obsessed with ordering ahi tuna poké in Austin at the local restaurants. After doing some research and tasting different variations, I tried making it at home and it’s so easy! Ahi tuna poké is enjoyed cold, which makes it perfect for these hot, humid days in Austin. And the best part? You can make it the night before!
Have a way better summer with Way Better Snacks’ guide to the best pairings throughout the week!
AHI TUNA POKÉ WITH THE PERFECT CHIPS
If you can find it, start with fresh ahi tuna but if not, frozen ahi tuna (or yellowfin tuna) works just fine. Make sure the tuna is sushi-grade. I found sushi-grade ahi tuna in the frozen section of Central Market in Austin. Keep the fish frozen in your freezer until you’re ready to use it and defrost in fridge.
Poké originated from Hawaii, where it is still served by the locals, consisting of raw fish and different garnishes marinated in sesame oil and soy sauce. Prepare two hours before consuming or make the night before and it’ll be good in the fridge up to two days.
And for a delicious ahi tuna poké you need the perfect chip to scoop it. I’ve been obsessed with Way Better Snacks‘ whole grain, sprouted tortilla chips! They’re made with all-natural, premium non-GMO ingredients like quinoa, black beans, and chia seeds. Seriously, they’re so addicting. I can’t stop eating them right out the bag like the Nacho Cheese and Blue Corn. The black bean tortilla chips are my favorite and they’re so good with the ahi tuna poké and guacamole.
You can easily add quinoa or brown rice to turn your ahi tuna poké into a healthy meal!
[tasty-recipe id=”17998″]
This post is a collaboration with Way Better Snacks, all opinions are my own. Big thank you for supporting all A Taste of Koko collabs!
