Tuna Poke Recipe | Hawaiian Ahi Poke
Hawaiian poke tastes somewhere between sashimi and ceviche. It’s traditionally made of sliced or cubed fresh raw fish, most commonly skipjack tuna, then mixed with various fresh ingredients like sliced green onion, Maui onions, limu and seasoned with shouyu (soy sauce in Japanese) and sesame oil.
Video instruction: youtu.be/SoEI22Sl0jw
Tuna Poke Recipe | Hawaiian Ahi Poke
Hawaiian poke tastes somewhere between sashimi and ceviche. It’s traditionally made of sliced or cubed fresh raw fish, most commonly skipjack tuna, then mixed with various fresh ingredients like sliced green onion, Maui onions, limu and seasoned with shouyu (soy sauce in Japanese) and sesame oil.
Video instruction: youtu.be/SoEI22Sl0jw
Open in Cookpad AppSteps
- 1
Soak dried seaweed in water for a few minutes. Squeeze out all of the excess water and set aside.
- 2
Cut the tuna into 3/4″ cubes
- 3
Thinly slice green onion and red onion
- 4
In a large mixing bowl, add tuna, green onion, red onion, seaweed, soy sauce, sesame oil, and roasted sesame seeds. Mix everything together. You can also add some hot chili oil or sriracha and cucumber cubes.
- 5
After mixing, let tuna sit in refrigerator for 1/2 hour before serving so tuna is infused with all the flavors
- 6
To serve tuna poke with rice, add a few lettuce leaves on a bed of rice then place poke on top of it. You can also present tuna poke in Asian soup spoons and serve it as an appetizer.
- 7
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