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Want An Impressive Appetizer? Try This Sweet + Spicy Ahi Poke Volcano Bite Recipe

Are You Ready For A Spicy Sweet Ahi Poke Dish?

Throwing a dinner party or Sunday footwall game day? Or just in the mood for a quick island getaway? These toasted coconut ahi poke tostadas are to die for! The volcano in the title comes from the uber spicy, hotter than a jalapeno, too hot to cut without gloves on, chili. Especially with a super spicy and flavorful habanero chili from Melissa’s Produce. Trust me, it’s the perfect amount of heat to balance the sweet of the coconut, a perfect fusion treat.

What Is Poke?

Traditionally a native Hawaiian dish, poke is a diced fish dish that is served raw. For the last 10 years this dish has been making its way into North American culture and is more popular now than ever before. Often topped with seaweed, avocado, jalapeño, and a variety of sauces, there are a million ways to enjoy poke.

ahi poke

Sweet + Spicy Ahi Poke Volcano Bites

The perfect sweet and spicy Ahi Poke Volcano
5 from 1 vote
Print Rate
Course: Appetizer
Cuisine: asian, hawaiian, seafood
Keyword: ahi, appetizer, habanero, spicy, tuna
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Servings: 8 servings
Calories: 662kcal
Cost: $25


  • 2 large sashimi grade Ahi tuna steaks (about 2 pounds)
  • 1 shallot (finely chopped)
  • 1 cup toasted coconut
  • 1/2 cup chopped green onion
  • 4 tbsp soy sauce
  • 1 tbsp black sesame seeds
  • 1 tsp sesame oil
  • 1 tsp chili garlic sauce
  • 1 package gyoza wonton wrappers


  • Rinse and pat dry your tuna steak. Cut it into small 1/2 inch cubes and place in a mixing bowl.
    2 large sashimi grade Ahi tuna steaks (about 2 pounds)
  • Add the shallots, coconut, chopped green onion, soy sauce, sesame oil, chili garlic sauce, and sesame seeds and toss.
    1 shallot, 1/2 cup chopped green onion, 4 tbsp soy sauce, 1 tsp sesame oil, 1 tsp chili garlic sauce, 1 tbsp black sesame seeds
  • Cover with saran wrap (plastic) and refrigerate.
  • In a small frying pan set olive oil to heat at medium. Grab a gyoza paper and slowly drop in in the oil to brown each side, flipping often to evenly cook and not burn. Remove them from the oil and place them on a paper towel to pick up the excess oil.
    1 package gyoza wonton wrappers
  • Carefully slice your habanero chiles. Plate your tostada with a spoonful of deliciousness and set on top of your volcano roll a sliver of habanero heat. Trust me its the perfect balance you wont be upset. Sprinkle some sesame seeds and enjoy!


Serving: 1serving | Calories: 662kcal | Carbohydrates: 81g | Protein: 34g | Fat: 22g | Saturated Fat: 3.9g | Polyunsaturated Fat: 5.1g | Monounsaturated Fat: 11g | Cholesterol: 110mg | Sodium: 445mg | Potassium: 867.7mg | Fiber: 5.2g | Sugar: 4.7g | Calcium: 137mg | Iron: 3.3mg
Tried your hand at this recipe? We’re eager to see!Mention @manopauseman or tag #manopauseman!

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About The Author
Sheridan Street
Sheridan Street
Street + Spice, LLC. is a Catering, Personal Chef Service and Meal-Prep small business that started with a girl who loved food and had a blog. Sheridan now travels the US cooking for clients of all kinds, sharing her love through great food and drink. She has cooked for a sprinkling of a-list celebrities and athletes and is just getting started. While her nickname is "tiny hands," don't be surprised when your love for her cooking and recipes grows BIG.
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