Name: Tuna Poke (Shoyu Ahi Poke)
Prep time: 15 min
Total time: 15 min
Yield: Yield: 2 to 4 servings
Cuisine: American
Ingredients: ¾ tsp coarse alaea or Hawaiian salt, plus more as needed; 2½ tsp sesame oil; 1 tsp honey; 1 Tbsp black sesame seeds; Steamed white rice or seaweed salad, for serving (optional); ¼ cup [35 g] thinly sliced sweet yellow onion; ⅛ tsp aleppo pepper, Togarashi, or other spicy ground chile pepper; 4½ tsp soy sauce, plus more as needed; ½ cup [24 g] thinly sliced green onions, white and green parts; 2 tsp finely grated peeled fresh ginger; 1 lb [455 g] fresh sashimi-grade ahi tuna steaks, cut into 1 in [2.5 cm] pieces (see Tip)

Preparation info

Yield:
2 to 4
servings

Difficulty
Easy
Ready in
15 min

Appears in

Islas

By Von Diaz

Published 2024

About

More earthy and umami-rich than similar raw fish dishes in this book, poke—which means to slice or cut crosswise into pieces—has deep ancestral roots in Hawai‘i. Although it’s well known and popular today, poke is believed to have been developed by native Polynesians many centuries ago, using sea salt and seaweed as a way of curing and preserving fresh fish. Be sure to use coarse alaea or Hawaiian salt for this recipe, as a finer grain would make the dish too salty. Serve alone, or with a s