Appetizer: United States – American Samoa – Poke

Serving Size: 4

Approximate Time

Prep 20 min

Cook 0 min

Additional 15 min

Total 35 min

Ingredients

- 1 lb (454 g) fresh ahi tuna, sashimi-grade, skinless, cut into 1/2-inch (1 cm) cubes
- OR 8 oz (225 g) cooked octopus, sliced thinly (optional substitute)
- 1/3 cup (80 ml) full-fat coconut milk
- 3 tbsp (45 ml) fresh lime juice (about 1–2 limes)
- 1 tsp (5 ml) fish sauce or 1/2 tsp (3 g) sea salt
- 1/2 tsp (2.5 g) sea salt, plus more to taste
- 1 tbsp (15 ml) grated fresh ginger (optional)
- 1 small hot chili (bird's eye or similar), seeded and minced, or 1/2 tsp (2 g) red pepper flakes
- 2 tbsp (30 ml) finely chopped fresh cilantro (coriander) leaves
- 2 scallions (green onions), thinly sliced, about 1 oz (30 g)
- 1/4 cup (40 g) finely diced sweet onion (Vidalia or similar)
- 1/2 cup (30 g) cooked taro leaves (luau), finely chopped (see instructions)
- 1/4 cup (30 g) toasted shredded coconut (optional, for garnish)
- 1 tsp (5 ml) neutral oil or light coconut oil (to loosen, optional)
- Freshly ground black pepper to taste
- 4 large lettuce leaves or 12–16 taro chips (for serving)
- Lime wedges, for serving

Instructions

Short Description:
A bright, small-plate poke using sashimi-grade tuna (or cooked octopus) dressed in creamy coconut and lime with tender cooked taro leaves for a distinctly American Samoan twist. Serve chilled as a starter on lettuce or taro chips.

Regional Notes:
This American Samoa version highlights locally caught fish (tuna or octopus) and uses coconut milk and lime rather than heavier soy-based dressings common elsewhere in the Pacific. Finely chopped, cooked taro leaves (luau) are added for texture and local flavor, distinguishing it from Hawaiian or Okinawan poke styles.

1. Prepare cooked taro leaves (luau) if you do not have them pre-cooked: rinse leaves, remove thick stems, and simmer in boiling water 20–30 minutes until very tender. Drain, cool, then stack and finely chop. (Caution: raw taro leaves are toxic—they must be cooked.)
2. If using tuna, keep it cold and work quickly: pat cubes dry with paper towels and return to the refrigerator until ready to dress. If using octopus, ensure it is cooked and sliced before using.
3. In a medium bowl whisk together coconut milk, lime juice, fish sauce or sea salt, grated ginger (if using), minced chili, and the optional 1 tsp (5 ml) oil to create a smooth dressing. Taste and adjust acidity or salt—dressing should be bright and slightly salty.
4. Add tuna cubes (or sliced octopus) to a chilled mixing bowl. Pour about three-quarters of the dressing over the seafood and gently fold to coat, taking care not to mash the fish. Reserve remaining dressing for finishing or guests who want more.
5. Fold in the finely chopped cooked taro leaves, scallions, diced sweet onion, and chopped cilantro. Season with 1/2 tsp (2.5 g) sea salt and freshly ground black pepper to taste. Let the mixture sit chilled 10–15 minutes to allow flavors to meld.
6. Taste again and adjust with more lime juice, salt, or reserved dressing as desired. If you prefer a creamier texture, stir in the remaining dressing.
7. To serve as an appetizer, arrange lettuce leaves or taro chips on a platter and spoon 1/2 cup (about) of poke onto each leaf or onto individual chips. Garnish with toasted shredded coconut and a lime wedge.
8. Keep any leftover poke refrigerated and consume within 24 hours; discard if it develops off-odors.