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!
Servings: 6
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.