Ahi Poke: “IT’S RAW!”

So what is this raw thing you’re about to try making? Poke (that’s pronounced “POH-KAY”) is a Hawaiian appetizer. The name comes from a word meaning “to section”/”to cut.” In this case, cutting ahi tuna into cubes, marinating it in a few things, and eating it. No heat. No grill. No problem.

Time to watch “Lilo and Stitch” with my bowl of happy.

This recipe is a layup. It’s an easy lunch, snack, dinner….and I admit, I’ve had it for breakfast. Eat it plain, over rice, or as a taco. Make it with a fish other than ahi. Change the seasoning. Mess around. Do whatever you desire, young grasshopper. Just make sure the fish of a good quality – your nose is your best bet. Buy from a source that has a high turnover rate. The more fish they’re selling, the more often they’re either going to the market or having it shipped to them. Use your nose, buy smart, buy safe. It’s not as scary as it sounds.

Mr. Right calls this “Island Goddess Food.” I call it guaranteed seconds.

Ahi Poke


  • Ahi Tuna
  • 1/2 cup Maui onion – finely diced (If you can’t find a Maui onion, yellow onions are a great substitution)
  • 1/4 cup green onion – finely sliced
  • 3 tablespoons soy sauce (low sodium? Up to you.)
  • 5 tablespoons sesame oil
  • 2 chilis at your desired heat level, finely diced – OR – 1 tablespoon sriracha – OR – 1 tablespoon sambal
  • salt/pepper to taste

Rinse tuna under cold water and drain on a paper towel. Dice into even square chunks – how big is up to you…i.e. how big a piece of raw fish do you feel comfortable putting in your mouth?

Put into some sort of container with a lid – add all other ingredients and toss to combine. Chill in your fridge for at least 10 – 15 minutes.

Ideas for customizing your poke, courtesy of my favorite place to get it when I’m not making it: Poke-Poke on the Venice Boardwalk. “The Surfer’s Sashimi,” indeed.

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