Atomic Ahi Poke (Spicy Ahi Poke with Chili Water)

Name: Atomic Ahi Poke (Spicy Ahi Poke with Chili Water)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 ounces fresh tuna (see Cook's Note); 1/8 cup Chili Water, recipe follows; 1/8 cup shoyu sauce; 1 teaspoon spicy sesame seed oil (rayu); 1 teaspoon Sriracha chili sauce; 3 Hawaiian chiles or Thai chiles, plus 1 for garnish; 1 ghost pepper; 1 habanero pepper; 1/4 cup mixed seaweed (chuka salad, ogo, limu, wakame); 1/4 teaspoon red Hawaiian sea salt or kosher salt; 1/4 teaspoon Japanese spice (togarashi); 1 teaspoon wasabi-habanero flavored fish eggs (tobiko); 6 Hawaiian chiles; 2 habanero peppers; 2 ghost peppers; 1 knob fresh ginger, sliced; 2 teaspoons minced garlic; 2 teaspoons rice vinegar or white vinegar; 1/2 teaspoon Hawaiian sea salt or kosher salt

Servings: persons

4 ounces fresh tuna (see Cook's Note)
1/8 cup Chili Water, recipe follows
1/8 cup shoyu sauce
1 teaspoon spicy sesame seed oil (rayu)
1 teaspoon Sriracha chili sauce
3 Hawaiian chiles or Thai chiles, plus 1 for garnish
1 ghost pepper
1 habanero pepper
1/4 cup mixed seaweed (chuka salad, ogo, limu, wakame)
1/4 teaspoon red Hawaiian sea salt or kosher salt
1/4 teaspoon Japanese spice (togarashi)
1 teaspoon wasabi-habanero flavored fish eggs (tobiko)
6 Hawaiian chiles
2 habanero peppers
2 ghost peppers
1 knob fresh ginger, sliced
2 teaspoons minced garlic
2 teaspoons rice vinegar or white vinegar
1/2 teaspoon Hawaiian sea salt or kosher salt

1
Cut the tuna into bite-size cubes and place in a medium mixing bowl.
2
Pour the Chili Water and shoyu over the tuna cubes.
3
Add the rayu and Sriracha sauce.
4
Mix together and let the tuna marinate for a couple of minutes.
5
Dice the Hawaiian chiles, ghost pepper and habanero as small as possible and add to the mixing bowl.
6
Add the seaweed salad and mix all the ingredients together.
7
Before serving, sprinkle the sea salt and Japanese spice on top of the poke.
8
Finish off by adding the tobiko.
9
Alternatively, you can serve it in a chilled martini glass with the seaweed mix on the bottom and the poke mix on top.
10
You can cut a slit into a Hawaiian chile and hang on the glass as a garnish.
11
Warning: Consumption of raw or undercooked shellfish may substantially increase the risk of foodborne illness.
12
This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe.
13
The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
14
Heat the chiles, ginger, garlic, vinegar and salt with 2 cups water in a saucepan, but do not bring to a boil.
15
Stir all the ingredients and place in a bottle or jar (slightly larger than 1 pint) and seal off.
16
(Be cautious of the steam for it will irritate your eyes and nasal cavity.)
17
Refrigerate overnight and allow the flavor to develop in the water.
18
Use as you would any hot sauce.

113

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 4 ounces fresh tuna (see Cook's Note), 1/8 cup Chili Water, recipe follows, 1/8 cup shoyu sauce, 1 teaspoon spicy sesame seed oil (rayu), and more.

Yes, Atomic Ahi Poke (Spicy Ahi Poke with Chili Water) falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!