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Ahi Tuna Poke with Spicy Mayo
Youssef Hb

Ahi Tuna Poke with Spicy Mayo

A quick Japanese-inspired dish featuring raw ahi tuna marinated in soy vinegar with tangy spicy mayo, cucumber slices, and sesame oil. Ready in 10 minutes with bold umami heat and refreshing textures.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Course: DINNER
Cuisine: Japanese
Calories: 220
Ingredients Method Notes

Ingredients
  

  • 6 ounces sashimi-grade ahi tuna
  • 3 Tbsp soy sauce
  • 2 tsp rice vinegar
  • 2 tsp sesame oil
  • 1 seedless cucumber
  • 1 Tbsp sriracha
  • Mayonnaise (adjust for halal preferences)

Method
 

  1. Place ahi tuna on parchment-lined tray. Freeze 15 minutes until slightly firm. Dice into ¼-inch cubes.
  2. Whisk soy sauce, vinegar, and sesame oil in a bowl. Add tuna and toss gently.
  3. Thinly slice cucumber into ¼-inch slices using a mandoline. Arrange on a platter.
  4. Blend mayonnaise with sriracha until smooth. Test stickiness regularly.
  5. Spoon 1 tbsp marinated tuna onto each cucumber slice. Drizzle 1 tsp spicy mayo. Sprinkle with sesame seeds and optional garnishes.

Notes

Chill assembled poke 10-15 minutes before serving for crisp texture
Cut fish immediately before assembly to retain moisture
Use cold ingredients for optimal freshness