It’s September 24th and technically the third day of fall, but I couldn’t help sharing one last warm weather dish with you because I love it so much. Also, because I like to break the rules. Also, because who says you can’t eat this year round? I do what I want.
The fella and I discovered Spicy Kimchi Ahi Poke last summer while in Kauai. I was so excited about all of the ample poke to be had, that we purchased several varieties our first afternoon and sat on the lanai munching on them in the sunshine. Though we indulged in poke at several great places across the island, our favorite was surprisingly at the local grocery deli. We loved the creamy spice of the chili mayo and the additional kick from the crunchy kimchi.
When we returned home we couldn’t kick the habit, and though a few of our local restaurants had poke on the menu at the time, it wasn’t the Spicy Kimchi Ahi Poke that we were after. I developed this recipe to satisfy that craving, and though we might not have a sunny lanai, the poke at my house is on point!
This recipe is Keto, SIBO, and Paleo friendly and super easy to make as long as you have access to quality (and sustainable) sushi-grade fish. In the Portland area, we are lucky to have access to sustainably sourced fish at places like Flying Fish Co. and even our local Whole Foods. If you don’t have access to a local fishmonger, there are several great options for online ordering. I’ve read good things about Honolulu Fish Company, but have not used them myself yet.
This dish can be thrown together in 10 minutes or less and we love to eat it on a bed of salad greens, on top of cauli rice, or even traditional white rice if we’re feeling carby. If you’re not feeling ahi tuna, this sauce is also great on salmon!
Though we make an effort to purchase quality sushi-grade fish, I would not keep this dish in the fridge for more than 24 hours. But why would you have leftovers? You’re going to devour this.
Spicy Kimchi Ahi Poke
Yield 4 portions
- 1 lb sushi-grade ahi tuna, diced to roughly 1 inch
- 1 tbsp soy sauce
- 1/2 tsp sesame oil
- 1/4 c mayo
- 2 tbsp sriracha
- 1 ripe avocado, diced
- 1/2 c kimchi
- chopped green onion (optional)
- sesame seeds (optional)
- In a medium mixing bowl, add diced tuna.
- Add soy sauce, sesame oil, mayo, sriracha to the bowl and toss to combine.
- Add diced avocado and kimchi to the bowl and gently combine.
- Serve on top of salad greens, cauli rice, or traditional rice and top with a sprinkle of chopped green onion and sesame seeds if desired.
If you're not feeling ahi, this sauce is also great on salmon!
Though we make an effort to purchase quality sushi-grade fish, I would not keep this dish in the fridge for more than 24 hours. But why would you have leftovers? You're going to devour this.