With Love from the Making Meals Matter kitchen to yours

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Yields1 Serving
Ingredients for Poke
 1 lb fresh sashimi-grade ahi steak chilled and cut into 1-inch cubes*
 1 ½ tbsp coconut aminos (or low sodium soy sauce)
 1 tbsp sesame oil
 1 tsp Luvafoodie Umami spice
 ½ tsp Luvafoodie Sesame Lovers Spice blend
 ¼ cup thinly sliced Maui or yellow onion
Ingredients for Cucumber Salad
 1 cup Persian cucumbers sliced thin (use a mandolin if possible)
 ½ tsp sugar
 3 tbsp apple cider vinegar
Ingredients for wasabi cream:
 2 ½ tbsp wasabi paste
 4 tbsp nonfat Greek yogurt
1

Mix all poke ingredients in a glass bowl and refrigerate for 20 minutes

2

Mix all cucumber salad ingredients together and refrigerate 20 minutes

3

Mix together wasabi cream ingredients and refrigerate 20 minutes

4

Put a layer of cucumber salad on the plate, then the ahi poke on top and a dollop of wasabi cream on the side. Enjoy!

Ingredients

Ingredients for Poke
 1 lb fresh sashimi-grade ahi steak chilled and cut into 1-inch cubes*
 1 ½ tbsp coconut aminos (or low sodium soy sauce)
 1 tbsp sesame oil
 1 tsp Luvafoodie Umami spice
 ½ tsp Luvafoodie Sesame Lovers Spice blend
 ¼ cup thinly sliced Maui or yellow onion
Ingredients for Cucumber Salad
 1 cup Persian cucumbers sliced thin (use a mandolin if possible)
 ½ tsp sugar
 3 tbsp apple cider vinegar
Ingredients for wasabi cream:
 2 ½ tbsp wasabi paste
 4 tbsp nonfat Greek yogurt

Directions

1

Mix all poke ingredients in a glass bowl and refrigerate for 20 minutes

2

Mix all cucumber salad ingredients together and refrigerate 20 minutes

3

Mix together wasabi cream ingredients and refrigerate 20 minutes

4

Put a layer of cucumber salad on the plate, then the ahi poke on top and a dollop of wasabi cream on the side. Enjoy!

The Best Ahi Poke with Cucumber Salad and Wasabi Cream