This is a standard raw tuna (poke) salad served in most Hawaiian homes.  Although unconventional, it is sure to please the more adventurous seafood lovers.  Be sure to use fresh tuna for the very best flavor, although fresh frozen tuna will produce acceptable results.

Ahi Poke Basic

tuna

soy sauce

green onions

sesame oil

sesame seeds

red pepper

macadamia nuts

In a medium size non-reactive bowl, combine Ahi, soy sauce, green onions, sesame oil, sesame seeds, chili pepper, and macadamia nuts; mix well. Refrigerate at least 2 hours before serving.


Poke does not have mac nuts in it.  NEVER.  The native "kukui nut" is some times added after it has been made into a preparation called "inamona."  It does not taste like mac nuts.  Leave out the mac nuts and add only enough shoyu to coat the fish and you'll have a modern rendition on poke.  The more traditional poke is made from raw fish, sea-salt, inamona, and seaweed.

FANTASTIC. I would recommend halving the amount of soy, so you can enjoy the delicate flavor of the tuna. I used 1/4 cup of soy/teriyaki sauce (for 1 pound of tuna) and it was the perfect amount. I too omitted the nuts and instead of red pepper I dusted a little wasabi powder over the top. I served with sticky rice, a cucumber salad, and sake, and my boyfriend and I enjoyed a wonderful little Japanese dinner at home. Thank you for the recipe!!!

Yummy! I ommitted the macadamia nuts but all in all it was pretty good! 1 cup of soy sauce was a bit too much as well as the 3/4 cup of green onions so i reduced it. But if you're a sashimi lover here's a recipe for you!

Aloha! Very ono recipe. A few suggestions: serve on thinly sliced green & red cabbage side orders(small bowls of the following: wasabi use low-sodium soy sauce (we like Aloha shoyu) red Hawaiian chili pepper water side dish of inamona (kukui nuts) sliced pickled Maui onion and ogo (seaweed).

Having just returned from Hawaii we were still hungry for Ahi Poke which we ate there several times.  I found this recipe and tried it and it was wonderful.  Reducing the soy sauce was a great suggestion that I used.  I toasted white and black sesame seeds and added them.  I also made a light wasabe sauce to drizzle over the top, which is what we had in Hawaii and it really makes it pop. I will definitely be making this one when I get the craving again.  Serving it is martini glasses is a really fun way to make an impression.  A KEEPER.

This is simply divine!  I made the recipe exactly as written to be able to give it a fair review.  Not fair to make changes and then rate "my" recipe.  I have made this several times since trying the suggestions of other reviewers. Always turns out great.  I just don't think that you could ruin this!

This isn't good at all.   I live in Hawaii and we sometimes get free ahi. I like the taste of poke better with cubed ahi, sesame oil, shoyu, tahini, a dash of oyster sauce, chopped chives, chopped maui onion, minced garlic, and seaweed. All to taste.  You can omit the oyster sauce or omit the garlic.  I would not recommend making this "nut" version at all.

It was awesome! We get this dish as a shared appetizer at our local 5-star sushi joint and i decided to give it a try at home. I improvised from this recipe to try and match the way they make it at the restaurant. Made a much smaller amount because I was testing it out. Used 1 piece of sashimi tuna about 6" round by 1" thick. What I did different: Skipped the macadamia nuts. Eyeballed the soy sauce / sesame oil ratios (again i made a smaller amount) I added some red pepper flakes that I ran through spice grinder for more powdery consistency Also add avocado to your shopping list. It s about 1/2 avocado per serving. NOTE: DO NOT put avocado in marinate because it will break down and turn to mush. Wait until you're ready to plate to add avocado. Cut into similar sized chunks as the tuna. Next time I m going to try to find the orange roe and add a spoonful to the marinade. Came out VERY VERY close to the restaurant in flavor and consistency. We loved it! Absolutely will be making it again.

We frequently eat tuna and hubby likes to rub the fish with sesame oil and sprinkle with sesame seeds. He then gives it a one minute sear on a very high heat. I happen to have some frozen from a previous dinner party, so this worked out perfectly for me. I didn't measure any of the ingredients, just eyeballed. The dish turned out fabulously Josh and I thank you for sharing this recipe!

Poke is protein power packed with flavor!

ahi poke basic

Prep Time: 15 minutes

Total: 2 hours, 15 minutes

Servings: 6

Cost: $4.70 /serving

Author : Josh Chan

Ingredients

Instructions

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