Hawaiian Poke
Raw ahi tuna tossed simply with sea salt, seaweed, and crushed candlenut — a Native Hawaiian fishing tradition that predates the shoyu-and-sesame version most people know, and worlds away from the rice-bowl trend built on its name.
Seafood
⚠ Contains: Fish, Soy, Sesame, Tree Nut. Always check your own ingredients — this isn't a guarantee for severe allergies.
Ingredients
- 1 lb sushi-grade ahi tuna, cubed
- 2 tbsp limu (seaweed), chopped (or substitute wakame)
- 1 tsp sea salt
- 1 tsp crushed roasted candlenut (or macadamia nut)
- 2 tbsp soy sauce
- 1 tsp sesame oil
- 2 scallions, sliced
- 1/2 tsp chili flakes (optional)
Steps
- Cut the tuna into even bite-sized cubes.
- For the traditional style, toss the tuna simply with the sea salt, limu, and crushed candlenut.
- For the modern shoyu style, toss the tuna with the soy sauce, sesame oil, scallions, and chili flakes instead.
- Chill briefly before serving, and eat as is, not diluted over a large bowl of rice.