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What if your favorite poke bowl became a dip? That is exactly what happened here and I am honestly a little obsessed with how well it works. This Spicy Poke-Style Ahi Tuna Dip is everything you love about a classic poke bowl: fresh ahi tuna, creamy avocado, crisp cucumber, spicy jalapeño, fresh cilantro, and that bold sesame soy dressing all piled into a bowl and served with chips for scooping. It is insanely good and takes only 15 minutes to make!
This is the appetizer I am bringing to every single summer gathering from now until September. It comes together in 15 minutes, requires zero cooking, looks absolutely stunning on a table, and has 18 grams of protein per serving. As a nutritionist, I love a snack that actually does something for you — and this one delivers in a big way.
Why You’ll Love This Tuna Poke Dip!
- Poke bowl in dip form. All those bold, fresh, restaurant-worthy poke flavors you love are completely scoopable with a chip. It is as fun to eat as it is delicious.
- Ready in 15 minutes. No cooking required! Just dice, toss, drizzle, and serve. This is the easiest impressive appetizer you will ever make.
- 18 grams of protein per serving. Fresh ahi tuna is a protein powerhouse, this is a snack that genuinely fuels you rather than just filling you up temporarily.
- Completely unique. You have seen guacamole, you have seen salsa, you have even seen tuna salad… but a poke-style tuna dip? This one is going to be the talk of every party you bring it to.
- Stunning presentation. Ruby red tuna, creamy green avocado, that sriracha mayo zigzag drizzle on top with sesame seeds and jalapeño slices; This dip is genuinely gorgeous and looks like it came straight from a restaurant.
- Adjustable heat. Remove the jalapeño seeds for a milder version or keep them in for a serious kick. The sriracha mayo on top can also be dialed up or down to suit your crowd.
How to Make This Dip
This could not be any easier! Just a few simple steps:
- Make the dressing. Whisk together soy sauce, sesame oil, fresh lime juice, rice vinegar, and honey in a medium bowl until combined. This simple dressing is the flavor foundation of the whole dip: bold, tangy, slightly sweet, and deeply savory.
- Toss the tuna. Add the finely diced ahi tuna, jalapeño, green onion, cilantro, and cucumber to the dressing and toss gently to coat. Refrigerate for 10 to 15 minutes while you make the sriracha mayo. This short marinating time lets the flavors meld beautifully without breaking down the texture of the tuna.
- Make the sriracha mayo. This is optional, but tastes amazing! Whisk together mayo, sriracha, and a squeeze of lime until smooth. Taste and adjust heat to your preference. Transfer to a small squeeze bottle or zip-lock bag with the corner snipped.
- Fold in the avocado. Remove the tuna from the fridge and gently fold in the diced avocado. Be careful so you don’t get mashed guacamole!
- Assemble and garnish. Transfer to a wide shallow serving bowl. Drizzle the sriracha mayo generously over the top in a zigzag pattern. Scatter sesame seeds, extra jalapeño slices, and fresh cilantro leaves over the top. Serve immediately with your chips of choice and watch it disappear!
A Few Notes About This Dip
- Use sushi-grade ahi tuna: This is the star of the show and the one ingredient where quality really matters. Sushi-grade tuna has been handled and frozen to food-safe standards for raw consumption. Keep it refrigerated until the very last minute before dicing and assembling.
- Serve with chips: this can be wonton chips, tortilla chips, or even plantain chips!
- Spice level: Finely diced jalapeño mixed into the dip gives a gentle, even heat throughout. Remove the seeds and membrane for mild heat, or leave them in if your crowd loves spice. A few extra slices on top as garnish also look gorgeous!
- The Sriracha mayo: is optional as this dip will taste delicious without! But, it is a nice touch and does add in a bit more heat. You can also tame down the level or sriracha.
- Storing and making ahead: is not an option for this recipe. It really needs to be consumed within a few hours of making. The longer it sits in the dressing the more it changes the texture of the tuna.
Spicy Poke-Style Ahi Tuna Dip with Chips
All the bold, fresh flavors of a poke bowl in scoopable dip form! Fresh sushi-grade ahi tuna with cucumber, avocado, cilantro, jalapeño, and a spicy sesame soy dressing, topped with a sriracha mayo drizzle and served with crispy chips. The ultimate summer appetizer ready in 15 minutes!
Ingredients
- 1 lb ahi tuna, finely diced into 1/4 inch cubes
- 2 tbsp soy sauce
- 2 tbsp fresh lime juice
- 1 tbsp sesame oil
- 2 tsp rice vinegar
- 1 tsp honey
- 1 small jalapeno, diced into small pieces (seeds removed)
- 2 green onions, thinly sliced
- 1/2 large English cucumber, finely diced
- 1/3 cup fresh cilantro, finely chopped
- 1 tbsp seasame seeds, (for garnish)
- 3 tbsp sriracha mayo, (optional, see notes)
- 1 bag chips , (for serving)
Instructions
- Place cubed tuna in a medium sized bowl. In a small bowl, whisk together soy sauce, lime juice, sesame oil, rice vinegar and honey.
- Toss the tuna with cucumber, onion, jalapeno, and fresh cilantro. Pour the dressing and top and toss to combine. Gently stir in the avocado. Refrigerate for 10 – 15 minutes.
- Garnish with sesame seeds and additional cilantro or sliced jalapeno (optional). If using sriracha mayo, squeeze the mavo in a zigzag pattern on top.
- Serve immediately with tortilla chips.
Notes
*To make the sriracha mayo, combine 2 tbsp mayo with 2 tsp of lime juice and 1-2 tsp sriracha. You can place it in a plastic baggie and snip off the corner to squeeze it onto the dish. Alternatively, use a store bought sriracha mayo with a squeeE bottle.
Tried this recipe?Mention @wholesomelicious or tag #wholesomelicious!
