American
Poke
Hawaiian-style ahi poke with raw-service tuna, shoyu, toasted sesame oil, sweet onion, scallions, ogo, inamona, sea salt, and chile.
4 servings · 25 minutes prep
Ingredients
Poke
- 1 1/2 lb ahi tuna, buy for raw service; keep very cold; cut into 1/2-inch cubes
- 1/4 cup shoyu
- 2 tbsp toasted sesame oil
- 2 tbsp sweet onion, minced
- 2 scallions, sliced
- 1/4 cup ogo seaweed, rinsed and chopped
- 2 tbsp inamona or macadamia nuts, finely chopped if using macadamia nuts
- 1/2 tsp Hawaiian sea salt, or to taste
- 1/2 tsp red chile flakes
Directions
Season and Serve
- Buy ahi tuna specifically intended for raw consumption from a trusted fishmonger; keep it very cold and chill a mixing bowl before cutting. Raw seafood is not recommended for pregnant, immunocompromised, elderly, or very young diners.
- Toss the tuna gently with shoyu, sesame oil, sweet onion, scallions, ogo, inamona or macadamia nuts, sea salt, and chile flakes until evenly coated.
- Rest chilled for 10 minutes to let the flavors meld.
- Add salt in small increments until the fish tastes seasoned but still clean and naturally sweet.
- Serve cold.
