Appetizer: United States – Kālua Puaʻa (Ahi Poke)

Serving Size: 2

Approximate Time

Prep 10 min

Cook 0 min

Additional 15 min

Total 25 min

Ingredients

1 lb / 450 g sashimi-grade ahi (yellowfin) tuna, very cold, cut into 1 / 2" (1 cm) cubes
2 tbsp (30 ml) low-sodium soy sauce (shoyu)
1 tbsp (15 ml) toasted sesame oil
1 / 2 tsp Hawaiian sea salt or kosher salt
1 / 2 small sweet onion (Maui or Vidalia), very thinly sliced or finely diced
2 green onions (scallions), thinly sliced (white and green parts separated)
1 tsp freshly grated ginger (optional)
1 / 2 tsp crushed red pepper flakes or 1 tsp Hawaiian chili pepper water (optional, to taste)
1 tbsp (8 g) toasted sesame seeds
1 tbsp (15 g) rehydrated chopped limu/seaweed or small seaweed salad (optional)
1 tbsp (15 g) inamona (roasted kukui nut) or chopped roasted macadamia nuts (optional)
Juice of 1 / 2 lime or lemon (optional, for finishing)
Cooked short-grain rice, seaweed, or crackers for serving (optional)

Instructions

Food safety first: Use sashimi‑grade tuna, keep it very cold, work on a clean cutting board with a sharp knife, and refrigerate until serving. Consume within 24 hours.
Prepare tuna: Pat the tuna dry with paper towels. Cut into uniform 1/2" (1 cm) cubes to ensure even texture and seasoning.
Prepare aromatics: Thinly slice the sweet onion, thinly slice the white parts of the scallions and reserve the green parts for garnish. If using ginger, grate it finely.
Make the dressing: In a medium bowl combine soy sauce, toasted sesame oil, salt, grated ginger (if using) and crushed red pepper or chili pepper water (if using). Stir to blend.
Assemble poke base: Add the diced tuna to a chilled bowl. Add the sliced sweet onion, white parts of the scallions, rehydrated limu/seaweed (if using) and inamona or nuts (if using).
Toss to coat: Pour the dressing over the tuna and gently toss with a rubber spatula or spoon until everything is evenly coated. Sprinkle in most of the toasted sesame seeds, reserving a pinch for garnish.
Marinate briefly: Let the poke sit in the refrigerator for 5–15 minutes to allow flavors to meld. Traditional poke is not left to marinate long—just enough for the seasoning to penetrate.
Taste and adjust: Taste a piece of tuna and adjust seasoning as needed—add a splash more soy sauce for saltiness, more sesame oil for richness, or more chili for heat.
Finish and serve: Transfer poke to a serving bowl. Garnish with reserved green scallion slices, remaining sesame seeds, a squeeze of lime or lemon if desired, and slices of avocado or cucumber if you like.
Serving suggestions: Serve over steamed short‑grain rice for a poke bowl, on a bed of seaweed salad, with taro or wonton chips as an appetizer, or simply chilled on its own.
Storage: Keep refrigerated and consume within 24 hours for best quality and safety. Do not refreeze raw poke.