Hawaiian Poke

Shared by:
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. 2 h 15 m In a medium size non-reactive bowl, combine Ahi, soy sauce, green onions, sesame oil, sesame seeds, chili oil, and macadamia nuts; mix well. Refrigerate at least 2 hours before serving.
0 from 0 votes
Prep Time 15 mins
Total Time 15 mins
Course Main Course
Cuisine Asian, Japanese, Pescatarian
Servings 4 Servings


  • 1 teaspoon dried hijiki or dried seaweed cut into slivers
  • 12 ounces wide eye Ahi Tuna, Frozen, cut into 1/2-inch cubes, 340g
  • 3 ounces sweet onion such as Maui or Vidalia, cut into 1/4-inch dice, 85g
  • 1 scallion thinly sliced
  • 1 teaspoon white or black sesame seeds or a mix, about 3g
  • 4 teaspoons soy sauce more or less to taste, 20ml
  • 2 teaspoons toasted sesame oil more or less to taste, 10ml
  • 1 teaspoon honey more or less to taste, 5ml
  • 1 teaspoon Chile Oil or Sarachi to taste (optional)
  • Sushi Steamed rice if eating as a meal
  • 1 ounce or more Tobiko Squid Ink infused small fish eggs - similar to caviar
  • 1 tablespoon rice wine vinegar or Mirin wine to taste
  • 1 Avocado Sliced for garnish or salad
  • 1 Mango Sliced for garnish or salad
  • 1 bunch fried wanton wrappers - garnish
  • 1 tbsn fried garlic or scallions (from an Asian market)
  • 1 bunch edible flowers


  • 1. Place wakame and hijiki in separate small bowls. Cover with boiling water and let rest until rehydrated and tender, about 5 minutes. Drain and press with paper towels. Roughly chop wakame. Add wakame and hijiki to a large bowl.
    2. Add tuna, onion, scallion, sesame seeds, soy sauce, sesame oil, honey, and optional crushed red pepper to bowl. Season with a small pinch of kosher salt and gently fold to combine. Taste and adjust with more soy sauce, sesame oil, honey, or crushed red pepper as desired. Let sit 5 minutes at room temperature, then serve on its own or on top of steamed rice.


Serve with a multi-salad: Arugula, Baby Kale, Avocado, Red and White Onion, Cabbage, Spinach, Lettuce, Corn, Edamame, Scallions, Half Moon Cucumbers, Rice and/or whatever suits you.  Dress the salad with the same marinade as the Wide Eye Ahi Tuna. 
Tried this recipe?Let us know how it was!
No Comments

Leave a Reply

Font Resize