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This quick and easy Spicy Ahi Tuna Poke Recipe comes together in a flash with fresh or frozen ahi tuna steaks, a handful of pantry ingredients, and some fresh chopped aromatics. Serve in Poke bowls, or as a dip for wonton chips!

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Easy and tasty Spicy Ahi Tuna Poke Recipe

One of my favorite frozen ahi tuna recipes, this Spicy Ahi Tuna Poke Recipe is an easy, affordable, fresh and delicious tuna poke you can whip up any night of the week. With frozen and thawed ahi tuna steaks (I get mine from Aldi), jalapeno, red onion, and some pantry staples, you’ll be enjoying delicious tuna poke at home in no time!

Serve it up with crisp wonton chips, in a poke bowl with some sushi rice, or in tuna nachos!

easy tuna poke salad

What kind of tuna do I get for the Ahi tuna poke?

You want VERY fresh or frozen at sea sushi quality ahi tuna steaks when making poke. Look for brightly colored flesh, with minimal white steaks in the meat.

I get my tuna steaks frozen from Aldi, and they are super tasty and safe. When I know I want to make poke- I thaw them overnight in the fridge. To thaw the tuna, always remove the fish from the vacuum packaging and transfer to an airtight container or resealable bag.

How do I prepare the tuna?

When you’re ready to make the poke, use a very sharp knife to cut the steaks into small, uniform pieces. I like mine about 1/2″.

And while you can certainly go all Ina Garten and visit your local fishmonger for ultra-fresh tuna- don’t be afraid to use frozen! I eat this poke on the reg, and have never had a single issue. If you buy the right frozen and it’s from a trusted source and frozen solid- you’re good to go.

tuna poke ingredients

Making the marinade for the Ahi Tuna Poke

To make the marinade for the tuna, you will need:

  • a few scallions/green onions.
  • A little bit of red onion.
  • A little bit of fresh jalapeno.
  • Toasted white sesame seeds.
  • Low sodium soy sauce, or coconut aminos (if you prefer).
  • Sesame oil.
  • Rice vinegar. I’ve used plain and seasoned- both work well for this recipe!
  • Sambal olek chili paste. A little goes a long way, but add more to taste if you like things extra spicy.
  • A bit of honey, to balance everything out.

All you need to do is a little bit of veggie prep, then whisk everything together until it’s well combined. Add the chopped tuna and pop it in the fridge. In 30 minutes, you’ve got some delightful tuna poke!

frozen ahi tuna poke

Chill, then serve in a spicy tuna poke bowl!

This dish is made with raw fish, so keeping everything chill is key. Keep the whole dish or container in the fridge until you’re ready to eat, and don’t leave it sit out too long. It’s best to eat the poke within 48 hours time MAX, 24 is better (if it lasts that long).

How to serve the poke

  • In a spicy tuna poke bowl with avocado, shrimp tempura, crisp cucumbers, nori strips and spicy mayo.
  • As an appetizer with crispy homemade wonton chips. 
  • As Tuna Poke Nachos.
  • Over greens as a light salad.
  • As lettuce wraps. 
serving the ahi tuna poke

Made this recipe? I’d love to hear from you!

If you make my Spicy Ahi Tuna Poke recipe, please be sure to leave me a comment! I would love to hear from you, and value your feedback! Lastly, if you make the recipe and love it, please tag me on Instagram! I love to see your photos!

Looking for more great recipes?

 Why not try my Shrimp and Pineapple Fried Rice, Shrimp and Mango Poke Bowls, General Tso’s Ramen Egg Rolls, or Thai Burger Sliders with Green Curry Mayo!

easy tuna poke salad

Spicy Ahi Tuna Poke Recipe

Prep Time10 mins
Marinating time30 mins
Course: Appetizer, Dinner, lunch
Keyword: poke bowl, tuna


  • 12 oz fresh or frozen sushi quality ahi tuna steaks, cut into small 1/2” cubes
  • 3 green onions, sliced thinly 
  • 1 tbsp finely chopped red onion
  • 1 tsp finely chopped jalapeño, seeds removed
  • 1/2 tsp toasted white sesame seeds 
  • 1/4 cup low sodium soy sauce
  • 2 tbsp sesame oil
  • 1 1/2 tbsp rice vinegar 
  • 2 tsps sambal olek chili paste 
  • 1 tsp honey 


  • Add all marinade ingredients to a medium mixing bowl, and whisk well to combine.
    2. Cut tuna into small cubes and toss in the marinade. Cover bowl with plastic wrap, or transfer to an airtight container.
    3. Refrigerate for at least 30 minutes and up to 1-2 hours before serving.
    4. Best if eaten eaten within 48 hours. Keep chilled.
    Serving suggestions: Rice bowl, cauliflower rice bowl, with wonton chips.

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