Pronounced po-kee and po-kay, Hawaiian Ahi Poke Salad is an island favorite.
For me, this recipe reminds me of my vacation to Hawaii. Even though it’s been a long time since my visit to Hawaii, I can still remember it vividly. For me, everything about Hawaii was memorable. The food. The history. The culture. Mostly though, I remember being there with my family.
It had always been my Mom’s dream to vacation in Hawai’i. In fact, it was not a dream that she thought would ever be realized. As such, she was ecstatic when I was able to book us all an affordable trip filled with things to do, places to go and adventurous foods to try. In her latter years, my mom was always my partner in crime when it came to trying new “foodie” type things.
While in Hawai’i, we enjoyed many foods and flavors including poi made from taro root and the lesser known, but ever popular, poke salad.
Poke salad is very similar to ceviche. Both preparations are versatile and the recipes are tailored to suit individual tastes. In poke, the main ingredients are fresh seafood, sweet white onions, and soy sauce. All other ingredients are negotiable.
At the supermarket, which is where we found our poke salad, locals have many different types of poke to choose from including octopus poke, crab poke, oyster poke, mussel poke and several other Hawaiian fish varieties. So, feel free to try your favorite sashimi grade fish and make your own version of poke salad. Truth be known, we tried the Ahi poke because… well…. because at the time, it was the least-scariest of all the pokes on display in the market. We were both familiar with the main ingredient and with that knowledge as our driving force, we dove right in and much to our surprise, we were both immediately hooked.
Poke salad is most commonly served as an appetizer and would be a fabulous addition to any dinner party or luau themed event. It is a quick and easy recipe to put together but is very impressive to dinner party guests. We invite you to play with the ingredients and create your own personalized flavor balance. That’s what it’s all about right? Eating and making the foods and flavors you love.
Our motto here at Kitchen Dreaming is that there is no right or wrong when it comes to food and flavors, it’s all a matter of taste — your tastes– so dress it up how your palette decides. So find the poke salad that’s right for you and dive in because that’s what it’s all about.
For food safety, we recommend using the flexible plastic cutting board mats over glass or wood. We like these because they clean easily and can even be sanitized in the dishwasher. These mats have food icons (symbols) on the corner of the mats to differentiate between chicken, fish, meat, or vegetables.
I also prefer a fish knife vs my Santoku Japanese Knife for this recipe.
Hawaiin Ahi Poke Salad
- 1/4 cup low sodium soy sauce
- 1/2 tablespoon ground fresh chili paste , sweet or hot
- 1 teaspoon sesame oil
- 3 scallions , white and green parts separated, sliced thinly on the bias
- 2 cloves garlic , smashed and finely chopped
- One 1/2-inch piece ginger , peeled and minced
- 1 sweet white onion or shallot , julienne
- 1 pound ahi tuna , cut into 1/2-inch chunks
- 1 Tbsp toasted black and white sesame seeds
- Combine the soy sauce, chili paste, sesame oil, scallion whites, garlic, ginger and onions in a medium bowl. Toss in the tuna and let sit in the fridge for about 30 minutes to allow the flavors to combine. Stir in the sesame seeds just before serving. Garnish with scallion greens.
Nutritional information is provided as a courtesy, and is sourced from the USDA Food Database.