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Blog - Tuna

How We Make Hawaiian Poke

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In Hawaii, our go-to dish at any party, gathering, holiday, lunch, dinner, you name it, is Poke! This dish is trending across the U.S. with many restaurants opening solely around this concept. And more and more chefs are featuring it on their menus. It’s truly a way of life in Hawaii. You will find it on menus and even at grocery stores and gas stations here. Our access to quality fresh fish makes it easy to prepare every day, and our overnight shipping of boat fresh fish to you makes it convenient for you to feature on your menu!

Our favorite fish for poke (pronounced “poe-kay”) is Hawaiian Ahi (tuna), but we also really enjoy Kajiki (shhh, it’s a Hawaiian secret).

We like to eat it straight from the bowl, serve on lettuce leaves or atop rice, or eat as a dip with tortilla chips.

Want to see how we make Poke and get our owner/CEO Wayne Samiere’s very own recipe?

Check out this video, order some fresh Ahi and give Poke a try at your restaurant!


Wayne’s Ahi Poke

4 to 6 servings

Ingredients

2 pounds Ahi, fresh or sashimi-grade, cut into bite-size pieces

¾ cup green onions chopped (white and green parts) OR ½ cup white onion thinly sliced and chopped green onion tops

½ teaspoon crushed chili pepper flakes (add more to taste)

Coarse salt to taste

1 tablespoon Macadamia nuts chopped

1 tablespoon toasted sesame seeds (see note)

2 tablespoons sesame oil

½ cup soy sauce & 1 tablespoon sugar water combined

Romaine lettuce leaves for serving or steamed rice

In a large bowl, combine tuna, white onion, chili flakes, salt, sesame seeds, and nuts; mix lightly. Cover and refrigerate at least 2 hours before serving. To serve, toss "poke" again and add in the green onions, sesame oil, and soy sauce & sugar water mixture.

To serve on lettuce leaves, place leaves on serving plate and spoon approximately 2 tablespoons of poke onto each leaf, or serve with steamed rice.

Recipe Notes:

To toast sesame seeds: Place sesame seeds in a small, dry sauté pan over medium heat; stirring occasionally. Toast for 3 minutes or until golden brown, watching closely as seeds burn easily.

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