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Recipe from Weber's Way to Grill™ by Jamie Purviance

Grilled Ahi Poke

  • People

    Serves 4

  • Prep Time

    15 mins

  • Grilling Time

    2 mins

Serves 4
Prep Time
15 mins
Grilling Time
2 mins

the Ingredients

20151023095350 Wtg Seafood 24
  • 2 tablespoons dried Japanese arame or other thin, edible seaweed
  • ¼ cup finely chopped sweet onion
  • ¼ cup thinly sliced scallion (white and light green parts only)
  • 2 tablespoons soy sauce
  • 1 tablespoon toasted sesame oil
  • 1 teaspoon peeled, grated fresh ginger
  • ½ teaspoon minced serrano chile pepper
  • 2 sushi-grade ahi tuna fillets, each 6 to 8 ounces and ¾ to 1 inch thick
  • Vegetable oil
  • Coarse sea salt or alaea (Hawaiian red sea salt)
  • Freshly ground black pepper
  • 2 tablespoons toasted sesame seeds
  • 1 lemon, cut into wedges (optional)


  • 01 If using dried seaweed, place the seaweed in a small bowl, add enough cold water to cover. Set aside to soften for 15 minutes. Drain and coarsely chop the seaweed before using.
  • 02 Prepare the grill for direct cooking over high heat (450° to 550°F.
  • 03 In a medium bowl mix the onion, scallion, soy sauce, sesame oil, ginger, and chile. Add the seaweed.
  • 04 Brush the tuna with oil and lightly season with salt and pepper, patting the seasoning into the fish. Brush the cooking grates clean. Grill the tuna over direct high heat, with the grill lid open, just until seared on both sides but still rare inside, about 2 minutes, turning once.
  • 05 Transfer the tuna to a cutting board and cut into ½- to ¾-inch cubes. Add to the bowl containing the onion mixture and toss to combine. Divide equally into individual bowls. Sprinkle with the sesame seeds. Serve warm with lemon wedges, if desired.

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