Ahi Poke is a popular Hawaiian dish that is just beginning to make its way onto American menus, particularly in restaurants along the west coast. In this easy dish, diced raw tuna is dressed in a piquant sauce and then served ice cold. Sesame oil, ginger, soy sauce, and scallions are nearly universal in poke recipes. From there, the variations are endless. I like to add sesame seeds for crunch and color contrast, especially if you can find black sesame seeds (typically available in Asian markets.) Wakame seaweed adds an exotic touch but, if you can't find it at your supermarket, just do without. You will still have great results. This is the perfect food to eat on a hot summer day because it involves no cooking and the flavors are incredibly fresh and satisfying. Even those who are a bit squeamish about eating raw fish may want to give this beautiful salad a try!
Ahi Poke
Grilled Fish with Papaya Salsa
Steamed Jasmine Rice
Asian Slaw
Pina Coladas


1 pound very fresh ahi tuna
1/4 cup soy sauce
1-1/2 tablespoons sesame oil
1 clove of garlic, minced
1/2 teaspoon freshly grated ginger
1 teaspoon sriracha chili paste
1/3 cup chopped scallions
1/2 tablespoon sesame seeds
2 tablespoons julienned wakame seaweed (optional)

Cooking Instructions

Cut the tuna into 1/2-inch cubes. Combine the tuna with the remaining ingredients and stir to mix thoroughly. Chill for about 20 minutes before serving.

Makes 4 to 6 servings



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As always, when making a dish in which the seafood will be left uncooked, be sure that you buy only very fresh fish. You should always spend the extra money to buy sashimi grade tuna for this and any other recipes calling for raw tuna.

Wakame seaweed is usually sold in dried form. To prepare it for this dish, cover the seaweed with warm water. It will fully reconstitute in a few minutes. Wakame seaweed is great as a salad on its own. Try dressing it simply with sesame oil and soy sauce.

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