How to Make Homemade Ahi Tuna Poke
What Is Poke?
Poke (pronounced poh-keh) is the Hawaiian word for “to slice or cut.” It is also one of the many dishes in Hawaii that is representative of its history; it’s a mix of traditional Hawaiian technique and food, with Japanese ingredients. In its most common form, poke is raw fish cut into bite-sized pieces and marinated with sesame oil; soy sauce (or “shoyu”); onions; inamona, a seasoning mixture of toasted and chopped kukui nuts, or candlenuts; and ‘alaea,a Hawaiian sea salt mixed with red volcanic clay.
Some of these ingredients aren’t exactly ubiquitous, but there have been so many iterations and variations of poke that I assure you that you will be able to find enough suitable substitutes to make this wherever you are at this very moment.
I’ve decided to share with you the most basic variation of ahi poke so that you have a ground base understanding of how to throw the dish together. Feel free to add additional garnish and spices as you please.
Here’s what you need:
2 lb Sushi-Grade Ahi Tuna
Sesame Seed Oil
Furikake Rice Seasoning
Choosing the Tuna
I have seen poke made with just about every known sea creature imaginable: crab, shrimp, mussels, squid, octopus, abalone, not to mention all the different species of fish. The most common, however, is ahi — or yellowfin tuna. The best fish to purchase for poke is fresh, sashimi-grade tuna.
The important thing to keep in mind is to make sure that the steak/pieces you purchase have as minimal white streaks as possible. These streaks are essentially connective tissue, and will make the fish rather chewy.
Slice the tuna: Using a sharp knife, cut the tuna into 1-inch cubes. Place in a large bowl.
Combine all ingredients: Gently mix until thoroughly combined.
Cover and refrigerate: Cover the poke with plastic wrap and refrigerate for a minimum of 2 hours or up to 2 days.
Tag #WellnessKitchenMakeover and #HHCLivingLoud on social media to show off your Avo-Ahi Poke!