About the Recipe
Creamy, fresh, and scoopable—ahi tuna, apple, and avocado tossed in a wasabi mayo and served with chips or stacked on a tostada.
Prep Time:
20 minutes
Cook Time:
Serves:
4 as an appetizer · 2 as a light dinner
Level:
Easy
Ingredients
Poke:
2 sushi-grade ahi tuna steaks, diced
(We get ours from Sam’s Club)
1 large apple, peeled and finely diced (reserve half if making tostadas)
¼ cup red onion, very finely diced
2 green onions, thinly sliced
1–2 tbsp fresh parsley, finely chopped
1 ripe avocado, diced
Dressing:
½ cup Kewpie mayonnaise
2 tbsp Tongue-Tied Vinegar
1 inch wasabi paste, or more to taste
1/4 tsp coconut liquid aminos (or Worcestershire)
Choose one:
Tickled Pickler Hot Aji Pepper Salt, to taste OR
Fine sea salt, to taste
To Serve:
Cassava chips or tortilla chips
Tostadas
Optional: fresh lemon wedges
Preparation
Make the dressing:
In a small bowl, whisk together the mayonnaise, Tongue-Tied Vinegar, wasabi paste, and coconut liquid aminos until smooth and creamy. Season with either Hot Aji Pepper Salt or regular salt (not both).
Assemble the poke:
In a medium bowl, gently combine the tuna, diced apple, red onion, green onion, parsley, and avocado.
Dress the poke:
Add enough dressing to generously coat the mixture, folding gently so the tuna stays intact. Taste and adjust seasoning if needed.
How to Serve on a Tostada:
Thinly slice the reserved half apple into sheets, removing the core pieces.
Spread a thin layer of the dressing directly onto a tostada.
Place an apple slice on top, then mound the dressed tuna poke over it.
Finish with a light drizzle of extra dressing and an optional squeeze of fresh lemon.
Chef’s Note:
Use Hot Aji Pepper Salt if you want gentle heat and complexity, or regular salt for a cleaner, more classic poke profile.