Even the least skilled cooks can produce Hawaiian-style poke that is comparable to what you would find in a restaurant since this recipe is so straightforward. The problem? Only the freshest tuna is to be used, even if it means using frozen. I like to serve this with thinly sliced seasonal veggies over sushi rice. It can also be served as an appetizer with fried wonton chips, over cold noodles, or on a salad.
| Prep Time: | 20 mins |
| Additional Time: | 2 hrs |
| Total Time: | 2 hrs 20 mins |
| Servings: | 4 |
Ingredients
- ⅓ cup thinly sliced green onions
- ¼ cup soy sauce
- 2 tablespoons sesame oil
- 2 tablespoons crushed, roasted macadamia nuts
- 1 tablespoon finely crumbled dried seaweed
- 1 teaspoon grated fresh ginger root
- ½ teaspoon hot red pepper flakes
- ½ teaspoon kosher salt, or to taste
- 1 pound sushi-grade ahi (yellowfin) tuna, cut into 3/4-inch cubes
- 1 tablespoon thinly sliced green onions, or more to taste
- 1 teaspoon toasted sesame seeds
- 1 teaspoon lemon juice
Instructions
- Make the poke: Whisk green onions, soy sauce, sesame oil, macadamia nuts, seaweed, ginger, pepper flakes, and salt together in a large glass or ceramic bowl. Add tuna and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 2 hours.
- Remove poke from refrigerator and stir. Sprinkle with green onions and sesame seeds, then drizzle lemon juice over top.
- Don’t add vinegar or citrus juice to the marinade. You won’t get the same texture that we’re looking for here.
- You can use lime juice or seasoned rice vinegar instead of lemon juice for finishing.
- Consuming raw seafood may increase your risk of foodborne illness, especially if you have certain medical conditions.
Nutrition Facts
| Calories | 231 kcal |
| Carbohydrate | 3 g |
| Cholesterol | 51 mg |
| Dietary Fiber | 1 g |
| Protein | 28 g |
| Saturated Fat | 2 g |
| Sodium | 1197 mg |
| Sugars | 1 g |
| Fat | 12 g |
| Unsaturated Fat | 0 g |
Reviews
While I was cutting the tuna, I listened to the video/audio clip and Chef John mentioned using Cayenne, so I put equal amounts of Ginger and Cayenne, as well as the red pepper flakes. I like things spicy, but I would skip the red pepper flakes. The combination of the ginger and the Cayenne was awesome! Definately add the lemon juice right before serving, it was a nice blend to all of the flavors in this dish! I served on mixed baby greens and there was enough leftover marinade for the salad as well.
Really fantastic easy recipe and my family loved it! I wouldn’t change a thing. We served it with rice, avocado, shredded carrots, sliced cucumber and radishes and siracha mayo.
Fantastic and super easy. I used the frozen tuna steaks from Aldi. They are very affordable and sushi quality. I put it in rice this time. Next time I will try it on a salad. I also used half coconut aminos, half fish sauce in place of the soy sauce, as I can’t have soy. It will be great for summer dinners. I will be making this again in the future.
Marinating for 2 hours before eating. Plan to add one serving atop a bed of mixed green salad. First try! Fingers crossed.
Really, really good. With most Chef John recipes, I reduce the salt for our personal tastes, so I omitted the added salt but did use high quality full sodium soy sauce. Also doubled the heat. Used top quality tuna. This was better than the poke place because the fish marinated rather than just having sauce on top.
Made this poke tonight. The only thing I would change is to use a reduced sodium soy sauce and not add any salt. There are so many flavors going on here, I don’t think it would change it much. Other than that this is an amazing dish. We will be making this over and over again. Yum!!!!!
I made it close to the recipe although I didn’t have the dried greens. It was very easy and very good. I will make it again
I was really keen to do a traditional Hawaiian poke bowl (never been to Hawaii) and I’m not sure if this is it but I don’t care anymore because I dream about this dish. I’ve made it about three times and I even once hid some expensive ahi in the fridge so I could make it for lunch when hubby was at work. He found it and I had to pretend it wasn’t hidden and use it for dinner that night and I cried inside.
should’ve added to add lemon juice at the end in the first step. didn’t think it would cause an issue since i sliced a lemon already, but was going to eat my poke next day. ended up making my costco ahi tuna look like cat food and taste awful. made an account just for this. DO NOT ADD LEMON UNTIL THE END!!!. now im out ahi tuna, a lemon and tomorrow’s lunch.
Good base recipe. This needs some sweet additions to counter the saltiness. I served with rice, edamame, corn, cilantro, finely chopped pineapple, cucumber, shaved carrot, toasted sesame seeds, avocado, sriracha mayo on top. Next time I will add another sauce to sweeten it up even more.
Liked cutting the tuna into smaller pieces
Really tasty! I found a Hula Market Poke Seasoning Mix on Amazon that has Kukui nut in it, which is authentic and what we always used in Hawaii. The same brand (Hula Market) also has dried ogo (unless you’re lucky enough to get fresh), which I couldn’t find locally. Leave out the macnuts if you use the poke seasoning mix.
I make this once a week now, I love it as is! Chef John has some really great recipes, I highly recommend checking out some of his other recipes
So delicious! I put it with jasmine rice, crushed pineapple, tomatoes and avocado. I drizzled a bit of rice vinegar too. Ate it twice in 1 day.
This was very easy to make. Also tasted delicious .served it with cucumber, red peppers and rice
I loved it but I think I over salted according to my food critics (family). I will give it another try.
This is pretty close to the poke we had often in Kaui. The key is to let this sit in the fridge for a few hours.
This is pretty close to the poke we had often in Kaui. The key is to let this sit in the fridge for a few hours.
I used low sodium soy, and skipped adding additional salt. Added an extra teaspoon of fresh grated ginger. Came out great! Added avocado just prior to serving. Suggest giving a stir half way through planned marination time. May try substituting sriracha for heat next time. Had some mac nuts and while not traditional, it did add some nice crunch.
Awesome as is recipe!
Love Chef John’s recipes, made this one at dozens of times. Always add some jalapenos for my husband and serranos for me!