FreeFood Safety CriticalPacific IslandsHawaiianSeafoodFishCold SmokeSmokedCold SmokeAhiTunaPokeSoySesameMildBeginnerGluten-Free OptionalDairy-FreeMake-AheadFood Safety Critical

Lightly Smoked Ahi, Poke-Style

Name: Lightly Smoked Ahi, Poke-Style
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4 servings
Cuisine: pacific-hawaiian
Ingredients: — POKE DRESSING —; 3 tbsp soy sauce; 1 tbsp sesame oil; 1 tsp grated ginger; 2 scallions, sliced thin; 0.5 sweet onion, slivered; 1 tsp toasted sesame seeds; Hawaiian sea salt; — MAIN —; 1 lb sushi-grade ahi tuna, in one block, previously frozen

Poke is the raw tuna salad that took over the world, and giving the ahi a light kiss of smoke before cubing it adds a whole new layer without cooking it through. The fish stays silky and rare in the middle with a faint smokiness around the edge — proof that smoke can be a seasoning, not just a cooking method.

180°F20 minServes 4Guava or alder (light)

Ingredients

4servings

— MAIN —
1 lbsushi-grade ahi tuna, in one block, previously frozen
— POKE DRESSING —
3 tbspsoy sauce
1 tbspsesame oil
1 tspgrated ginger
2scallions, sliced thin
0.5sweet onion, slivered
1 tsptoasted sesame seeds
Hawaiian sea salt— a little

Method

Confirm you understand the risks

This recipe involves a food-safety-critical technique — cold smoking, raw or lightly-smoked fish, or taro (luau) leaf cookery. Each carries real risk if cure ratios, sourcing, temperatures, or cook times are wrong. Before following these steps, please review our food-safety guide and confirm the technique with at least one other reputable source (USDA, FDA, or a published reference).

I understand the food-safety risks of this technique and I will independently verify ratios, sourcing, times, and temperatures before I begin.

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