Authentic Hawaiian Ahi Poke (Tuna Poke)
Fresh, simple, and deeply rooted in island culture—this authentic Hawaiian poke recipe captures the true taste of the islands in every bite. Featuring sushi-grade ahi tuna tossed with umami-rich seasonings, it’s perfect as a light meal or party appetizer. So cook it already!
Why You’ll Love This Hawaiian Poke
Fresh, clean flavors with authentic Hawaiian taste
Quick and easy—ready in under 15 minutes
No cooking required, just quality ingredients
Perfect for light meals, poke bowls, or appetizers
Ingredients
1 lb sushi-grade ahi tuna, diced into ¾-inch cubes
¼ cup soy sauce (shoyu)
1 tbsp sesame oil
1 tbsp sweet onion, finely sliced
2 green onions, chopped
½ tsp Hawaiian sea salt (or kosher salt)
1 tbsp toasted sesame seeds
1–2 tsp ogo seaweed (rehydrated if dried)
1 tsp chili flakes or a few slices of Hawaiian chili pepper (optional)
How to Make Hawaiian Poke
1: Dice the Tuna: Carefully slice the sushi-grade ahi tuna into evenly sized ¾-inch cubes. Keep the tuna cold until ready to mix.
2: Mix the Seasonings: In a large bowl, combine soy sauce, sesame oil, sliced sweet onion, green onion, salt, sesame seeds, and chili flakes (if using).
3: Toss to Combine: Add the diced tuna and ogo seaweed into the seasoning mix. Gently toss to coat every piece of tuna.
4: Chill: Let the poke marinate in the fridge for 10–15 minutes. Serve cold, either on its own, over steamed rice, or in a poke bowl.
5. Serve cold: Either on its own, over steamed rice, or in a poke bowl.
Pro Tips:
Use sushi-grade tuna only – Freshness is everything. Look for bright red, firm ahi from a trusted source.
Chill your bowl and ingredients – Keeping everything cold enhances texture and flavor.
Slice, don’t mash – Use a sharp knife to cleanly dice tuna; avoid tearing or smashing the meat.
Marinate briefly – Don’t over-marinate; 10–15 minutes is enough to flavor without compromising texture.
Support this site by purchasing through Amazon affiliate links.
Kitchen Tools We Recommend
Global 8-Inch Chef’s Knife: Perfect for slicing sushi-grade fish cleanly and precisely. Buy on Amazon
Hiware Extra Large Bamboo Cutting Board: Eco-friendly surface ideal for prepping fresh tuna and veggies. Buy on Amazon
Pyrex Glass Mixing Bowls (Set of 3): Great for marinating poke and mixing sauces. Buy on Amazon
Spring Chef Magnetic Measuring Spoons Set: Accurately portion soy sauce, sesame oil, and chili flakes. Buy on Amazon
Ingredients We Recommend
Sashimi-Grade Ahi Tuna (Frozen): Sushi-safe, restaurant-quality tuna delivered to your door. Buy on Amazon
Hawaiian Sea Salt: Adds that authentic island salinity to your poke. Buy on Amazon
Dried Ogo Seaweed (4 oz): Traditional seaweed for true Hawaiian flavor. Buy on Amazon
Kikkoman Low Sodium Soy Sauce: Classic shoyu flavor with less salt. Buy on Amazon
Kadoya Sesame Oil: Toasty, nutty aroma that ties the poke sauce together. Buy on Amazon
Toasted Sesame Seeds: A must-have garnish for added crunch and flavor. Buy on Amazon
Insight on Hawaiian Poke
“Poke” (pronounced poh-keh) means “to slice or cut” in Hawaiian. It originated from native Hawaiian fishermen seasoning raw fish scraps with sea salt, seaweed, and crushed kukui nut. Modern variations add soy sauce and sesame oil, influenced by Japanese and other Asian flavors brought by plantation workers.
FAQs
Can I use frozen tuna?
Yes, but only if it’s sashimi-grade. Thaw in the fridge and pat dry before using.
How long does poke last?
Best eaten within 24 hours. The fresher, the better.
Is poke safe to eat raw?
If made with sushi-grade fish, yes. Always source from a reputable fishmonger.