Poke

Hawaiian Ahi Poke

Fresh raw tuna is cubed and tossed with soy, sesame oil, seaweed and onion for a bright, savory bowl that's pure Hawaii. This recipe keeps it classic and simple.

Prep

20 min

Total

20 min

Serves

4 as a main, 6 as a side

Difficulty

Easy

Recipe ingredients

• •450 g (1 lb) sushi-grade ahi tuna (yellowfin), must be previously frozen for parasite destruction, see step 1
• •60 ml (¼ cup) soy sauce, use low-sodium if preferred
• •15 ml (1 tbsp) toasted sesame oil
• •10 g (½ oz) dried wakame seaweed, rehydrated in water, then drained and roughly chopped
• •1 small sweet onion (Maui or Vidalia), thinly sliced
• •15 g (1 tbsp) toasted sesame seeds, for garnish, optional
• •2 stalks green onion, sliced, for garnish, optional

Steps

1. 1 Freeze the tuna: If your tuna hasn't been commercially frozen, wrap it tightly in plastic and freeze at -20°C (-4°F) for at least 7 days to destroy any parasites. Thaw in the refrigerator overnight before using. (This is a critical safety step for raw fish.)
2. 2 Rehydrate the wakame: Soak the dried wakame in a bowl of cold water for 5–10 minutes until soft. Drain, squeeze out excess water, and chop roughly. Set aside.
3. 3 Cut the tuna: Using a very sharp knife, cut the thawed tuna into 1.5–2 cm (½–¾ inch) cubes. Place in a large mixing bowl.
4. 4 Make the sauce: In a small bowl, whisk together the soy sauce and toasted sesame oil. Pour over the tuna cubes.
5. 5 Add aromatics: Add the rehydrated wakame and the sliced sweet onion to the bowl. Gently fold everything together with a spatula or spoon, being careful not to break the tuna.
6. 6 Marinate briefly: Let the poke sit at room temperature for 5–10 minutes to allow the flavors to meld. Do not marinate longer than 15 minutes, as the acid in the soy will start to 'cook' the tuna and change the texture.
7. 7 Serve: Spoon the poke over steamed rice (or serve on its own in a bowl). Garnish with toasted sesame seeds and sliced green onion if using. Serve immediately.