Ahi Poke
Our Family Story
Uncle Kimo taught us to make poke right on the boat after catching the fish. Nothing beats that fresh.
Recipe from: Uncle Kimo
Ingredients
Substitutions
Instructions
- 1
Cut the ahi tuna into 3/4-inch cubes. Place in a mixing bowl.
Tip: Use a sharp knife and cut against the grain.
- 2
Add soy sauce, sesame oil, Hawaiian salt, and red pepper flakes if using. Gently mix to coat.
Tip: Be gentle to keep the fish cubes intact.
- 3
Add sliced sweet onion, green onions, and limu if using. Toss gently to combine.
- 4
Taste and adjust seasonings. Serve immediately or refrigerate for up to 2 hours.
Tip: The fish will "cook" slightly in the soy sauce the longer it sits.
Notes
The quality of the fish is everything. Only use sashimi-grade tuna from a trusted fishmonger.
Tips
- Keep the tuna very cold until ready to prepare.
- Serve over warm rice or with taro chips.
- If the tuna has been frozen, pat it very dry before cubing.
Variations
- Add diced avocado for a creamy texture.
- Mix in tobiko (flying fish roe) for color and crunch.
- Use kukui nut (candlenut) for a traditional touch.
Storage
Best eaten immediately. Can refrigerate for up to 4 hours, but texture will soften.
