📍 Hawaii
Ahi poke
Cubes of fresh tuna marinated in soy sauce, sesame oil, onion, and seaweed, an iconic Hawaiian dish.
- Preparation
- 20 min
- Cooking
- 0 min
- Waiting and resting
- 10 min
History
Poke ('to cut into pieces' in Hawaiian) is an ancestral dish of Hawaii's native fishermen, who seasoned raw fish with sea salt, limu seaweed, and kukui nut. With the arrival of Japanese immigrants and others from Pacific islands, soy sauce and sesame oil were incorporated, giving rise to the modern version that is today a symbol of island cooking.
Ingredients
Preparation
- 1
Keep tuna refrigerated and ask the supplier about handling for raw consumption; freshness and a “sushi-grade” label do not guarantee the absence of pathogens. To avoid raw fish, cook to 63 °C and chill before mixing.
- 2
Mix the soy sauce with the sesame oil and the red pepper flakes.
- 3
Combine the tuna with the red onion, green onion, and seaweed.
- 4
Pour in the dressing and mix gently so the fish doesn't fall apart.
- 5
Refrigerate 10 minutes, sprinkle with sesame seeds, and serve on its own or over rice.
Cooking tips
- Raw fish is unsuitable for pregnant people, young children, older adults and immunocompromised people; use the cooked alternative.
References to consult
References provide information about the dish, its context or a technique. Quantities in this version may differ from those in the source.
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