Hawaiian Ahi Poke Recipe
Looking for intriguing party recipes? This perky Poke Recipe could be the life of your party. Hawaiian Ahi Poke is packed with island flavor, has elegant appeal, and takes only moments to make.
Hawaiian Poke Recipe
When you think of standard Hawaiian foods, what comes to mind?
Kalua Pork, Fresh Grilled Fish, Poi, Lomi Lomi, Hawaiian Sweet Bread, POG, Spam… Poke.
Hawaiian Poke makes an incredible first course at a holiday dinner party and can be served as shots at a cocktail party.
It is likely to be the quickest recipe you make and have the biggest impact on your party guests.
What Is Poke?
Poke, pronounced po-kay (or po-kee for the haoles) is a lesser-known Hawaiian favorite.
This raw seafood salad, a cross between sushi and ceviche, is loved by both the locals and the haole (white folk) that come to stay.
You can find fresh pre-made Poke at every fish counter in Hawaiian grocery stores and at seafood markets across the state.
Locals often stop by the market several times a week for this quick and healthy lunch.
Raw Poke Hawaiian Salad
I have to confess, we made it a goal to test every Poke Recipe we could find during our time in Hawaii, eating it nearly every day.
We ate Ahi poke, octopus poke, crab poke, oyster poke, mussel poke, and several other Hawaiian fish varieties.
Our favorite, by far, was the Ahi Poke. Rich, tender, sashimi grade Ahi tuna dressed with simple ingredients to allow the essence of the raw fish to shine.
Poke is versatile and recipes are made to taste. The main components in every style are extremely fresh seafood, Maui onion, and soy sauce. All other ingredients are negotiable.
How To Make Hawaiian Poke
Ingredients
This Poke Recipe has only seven ingredients and can be made the morning of the party and set out right before it starts.
- Ahi Tuna Steaks – Sashimi grade, which means they are safe to consume raw.
- Maui Onions – You can also use sweet onions or shallots.
- Green Onions – Chopped scallion for color.
- Soy Sauce – Regular, low sodium, or gluten-free.
- Sesame Oil – For its nutty essence.
- Chile Garlic Sauce – This adds a little kick!
- Sesame Seeds – For crunchy texture.
Instructions
- Pat the Ahi tuna dry, then neatly cut it into small 1/2-inch cubes. Place in a bowl.
- Add the shallots, green onion, soy sauce, sesame oil, chili garlic sauce, and sesame seeds.
- Gently toss. Serve immediately or cover and refrigerate.
Notes
For another variation, omit the chili sauce and add 1/2 teaspoon wasabi paste and 1 teaspoon honey. You can also add a fresh avocado if you so desire!
Also, check out our Hawaiian Poke Bowls, our Wonton Ahi Nachos, and our Authentic Tako Poke Recipe!
If you like sushi or ceviche, you will LOVE poke!
Get the Full (Printable) Hawaiian Ahi Poke Recipe Below!
Frequently Asked Questions
How Long Will This Raw Yellowfin Tuna Recipe Last?
You can store this in an airtight container in the fridge for up to 2 days.
What Can I Serve With Poke?
This sushi-grade fish recipe can be served on top of rice (sushi rice, brown rice, or white rice) and garnished with cucumber, peppers, dried seaweed, red pepper flakes, spicy mayo, or edamame)
What Else Can Be Added To A Poke Recipe?
You can use a variety of seafood, including salmon, scallops, and shrimp. You can also add crunchy macadamia nuts, fried onions, and inamona.
More Fabulous Hawaiian Recipes
- Hawaiian Macaroni Potato Salad
- Ahi Poke Bowl Recipe
- Hawaiian Tako Poke
- Date With Fate Smoothies
- Hawaiian Luau Bread
Ahi Poke Recipe
Ingredients
- 2 large sashimi grade Ahi tuna steaks about 1 1/2 pounds
- 1 shallot sliced (or Maui onions)
- 1/2 cup chopped green onion
- 3 tablespoons soy sauce look for a gluten free brand
- 1 teaspoon sesame oil
- 1 teaspoon chili garlic sauce
- 1 tablespoon sesame seeds
Instructions
- Pat the Ahi tuna dry, then neatly cut it into small 1/2-inch cubes. Place in a bowl.
- Add the shallots, green onion, soy sauce, sesame oil, chili garlic sauce, and sesame seeds.
- Gently toss. Serve immediately or cover and refrigerate.
Nice post
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This poke recipe is magical! Â Just so great. Â I made it (3 times already) exactly as stated using the miso/honey version. Â I am now a subscriber. Â Thanks for this great recipe; I am going to try the other poke recipes on this site.
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I made this for my granddaughter’s 20th birthday and it was…ONO!!
I used both Maui onion and green onions and served it with crispy wontons that I cut at an angle and fried. Everyone loved it! Thank you so much for sharing!
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Should the 2 ahi tuna steaks weigh 1 1/2 pounds each or 1 1/2 pounds total for both?
Hi Katie,
You need 1.5 pounds of ahi total.
This is the best Poke I’ve ever had!
It tastes like my favorite ahi poke from the fish market in Kahana, Maui.Â
I added a bit more chili garlic sauce to spice it up a bit more. Â It’s like being in Maui!
I don’t know what I did right, but I have made this dish many times before. I first learned to make this dish while serving at Naval Station Pearl Harbor Hawaii, but this is by far is one of the best recipes that I have ever used.
I don’t know if it was the quality of the fish purchased or what, My family and friends say that I nailed it.
this is the one for the recipe scrapbook.
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Really happy with this recipe, glad I tried it instead of my usual go-to, because this one is better. Thanks!
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The recipe is delicious, but I just wanted to let you know, it’s only pronounced “po-kay” traditionally!
In Hawaiian, poke is pronounced “po-kay” and it’s indicative of the type of cross-wise slicing they make in the meat/fish; poki, pronounced “po-kee” means something else entirely including being the name of a supernatural dog.
Link to the HPR Hawaiian word of the day for “Poke”
https://www.hpr2.org/post/hawaiian-word-day-may-4th
Great recipe! My daughter said it tasted “fancy”…we did half Tamari and half coconut aminos, we’ll definitely make this again :)
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Looks awesome. Thanks so much!
Made this recipe. Amazing comments!!!!
Love the Ahi Tuna Poke – thought that was difficult to do. Thank you.
Also love the Brown Sugar Baked Salmon and Vegetables
Excellent recipe. Just like Hawaii. Added a little honey as suggested.Â
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Looks awesome. Dont forget the Hawaiian Salt
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This recipe tasted delicious and is simple enough that my pregnant palate had nothing to complain about. I will say one thing, though, in the blog post where you spell out the pronunciation you are quite incorrect. Pronouncing it like po-kee is close to the word for cat. We don’t eat cat. Saying it like po-kay just sounds very obviously haole. It’s po-keh, no eliding or extra vowel sounds. Hawaiian vowels sound just like Spanish ones: ah, eh, ee, oh, oo. I hope that doesn’t come across as rude, I just thought you should know.
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We saw this recipe on theinertia.com and gave it a try! We subbed coconut aminos for half the soy sauce (and used low sodium soy sauce) to cut the sodium, served on brown rice, and topped with avocado, sesame seeds, and green onions. So good!!!
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Great job. Love the spoons used. Great photos. Hard to find sashimi grade tuna around unless your a restaurant or have connections. Store tuna isn’t all that great all the time. Where did you find yours?
Hi there! You know, I’m able to find it in my local grocery store. Do you have a fish market near you?
Costco sells ahi tuna pieces for your poke
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Just came here to say that this is my FAVORITE poke recipe so far that I’ve found on the internet! So simple but such wonderful flavors. The scallions/Maui onion makes a huge difference. I can never find good tuna in my area so I just use fresh salmon. Still wonderful! Thank you for sharing.
Tuna is great. Try octopus and squid! They work well in a poke!. Octopus must be cooked until tender before using and squid lightly blanched. Also try some shrimp. My family is Japanese and poke is usually made with more Japanese ingredients in Hawaii. There are so many variations based on Chinese, Korean, Japanese, etc. have fun and experiment!!!!!!! So healthy for you!!
We make a similar recipe, that has wasabi, I guess a spicy version. Love me some poke!
We had a hankering for poke and this bowl surprised us both! So delicious, although next time I will add less shallots and more sauce! let it soak into the rice and eat right after cutting the tuna so it’s fresh as can be!!! Loved this recipe!!
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I was recently in Hawaii and had an opportunity to go to their grocery store, Foodland. The fish department offered many variations of Poke right their in the case. I opted for a 1/2 lb. of Ahi with Kukui nut, a 1/2 lb. of traditional Ahi Poke and 1 lb. of their Clam Poke which was a cooked version that was delicious. Will make this recipe now that I am home.
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Looks beautiful AND delicious!!!
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I made this and it is the BEST ever!!! So simple and tastes amazing!!! :-)
I like anything tuna, I really want to jump into the screen and eat some of these!
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What a information of un-ambiguity and preserveness of precious know-how about unexpected emotions.
This brings back memories from when our Military Family was stationed in Hawaii. Family use to get the Ahi Poke from local Military Commissary in Pearl Harbor and it was so good. I would say this best entry level sushi recipe/dish. Once you’ve experienced this, you can try making some Sushi-rice dishes like Tuna or Samon Nigiri, which don’t require rolling.
In my area, in the Southeast, it’s difficult to find sushi grade tuna (Ahi – Pacific Yellow Fin) in stores; however, we are able some decent tuna (alantic yellow / blue fin ?). Go thing about Poke is the flavor other ingrediants can make up the differance when Ahi is not available.
Hey!
If there are any leftovers what would be the suggested way of storing it or would it be a complete lost?
You can refrigerate it for a day or two. :)
THANKS! I was planning on making some just for my husband and I because we love ahi-poke, but was a little worried about leftovers. Anyways, thanks again!
If it starts to “humm” after two days you throw it in a hot pan an sear it lightly. Then dump it over a tossed salad for a fried ahi poke salad. Really ONO!!!!
After four days fried it hard and with scrambled eggs and make a fried poke omelet.
Broke da mouth good!
JC from Hawaii Kai
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I have been looking for an authentic version of this Hawaiian dish for a while. It was absolutely my favourite thing to eat while I was in Honolulu. Thanks you so much for sharing. Will be trying this oh so soon!
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Absolutely, 100% stunning, pinning this immediately! :)
We made this recipe last night, it was perfect. Everyone loved it and we will definitely do it again soon. Incredibly fast & easy. We served immediately.
I love Poke! Most of the time when I’ve had it, it also had seaweed in it? Is this just one of those regional things?
I love Ahi Poki, and Lomilomi Salmon. My In-Laws are from Maui and the few times we went there I just loved the food. Especially all the fresh seafood. For our wedding a few years ago my SIL made us Lomi Lomi Salmon.
I might have to do Poki at home now.
To really take it over the top, use Aloha Brand Shoyu (soy sauce). Kikkoman is a little too salty (if that’s possible). Ono recipe!
What a beautiful presentation! I didn’t realize how simple this dish was to prepare, definitely giving this a try. Thank you!
I would love to try this, simple yet full of flavor. another winner sommer!!
Gorgeous!!
Looks delicious. I love poke. I’ll have to agree with the others above – such beautiful color!
Looks like you had some great eats while laying around on island time! Yum – this is a truly beautiful dish. Have a happy New Year!
Oh yum, I would love to try this! It looks so fresh and flavourful.
You are much more adventurous than I am! I do have to say this does look delish!
I am a huge poke fan! When we were in Hawaii over the summer, we tried all different kinds from the local supermarket.
I LOVE poke! There’s actually a poke bar at a grocery store near there so I treat myself to some when I shop there. Gotta try making it at home soon!
What a refreshing dish to make this time of year! Like others have said, the colors are beautiful. Yay for “po-kay”! (That couldn’t be helped.)
wow, this looks amazing. We get great fish down here in South Florida, I’m definitely going to add this to my “to make” list. Great photos too! Inspiring me to try harder on my site :)
Cheers,
Robyn
love this. So healthy and looks so good
need to get over my mental hangup on sushi and raw fish, and broaden my food varieties!
I’ve seen many of your dessert posts, and this post has the same fresh and delectable look. Kudos!
This must rate as my favorite appetizer ever! YUM! And that last photo is amazing!!
How marvelous does this look!?! I love a good fish tartar
What a beautiful dish! The colors are just popping.
This hors d’oeuvre looks so beautiful! I love the idea of serving it as a bite sized treat, a little shot as part of a new years spread. Your photos are beautifil – the color of that fish is incredible!
In the spirit of the post, instead of hors d’oeuvre we call these appetizer-like dishes pupu in Hawaii. Aloha!
This is beautiful Sommer! What a way to dress up a New Year’s party. It looks like your time in Hawaii was well spent!
I’ll never forget a “who’s on first?” type conversation with the fish guy at the Koneohe commissary. They had lomi lomi salmon, poke, and a couple of other raw fish salads, with a sign above them saying “It is recommended that all fish is cooked to X degrees to ensure safety.”
I asked the guy, “Cook it? Really? I thought it was supposed to be eaten raw.”
“Yes, you cook it.”
“So, then, it’s not raw?”
“Yes, you eat it raw. Better raw.”
“But the sign? You’re saying to cook it?”
“Yes, cook it. Have to cook it.”
“So it’s not safe raw?”
“Very safe raw. Better raw. Eat it raw.”
“But the sign?”
“Yes, cook it.”
“Really cook it?”
“I don’t cook it.”
Went on for ten minutes or so.
Have really enjoyed following you this past year. Cheers and happy 2012!
Oh man, delicious! I love ahi tuna so much, and it shines best in simple dishes like this one. Wonderful!
This is a dish my husband will be all over. He adores raw tuna in any form. Your photos are gorgeous as well! have a wonderful new year Sommer. I look forward to sharing recipes in the new year!
I would be all over this any time of the year. If this was at a party I would hide in the corner & eat all of it!! Love poke & I have never made it. So very simple though!
Mmmm… that Ahi poke looks so drool-worthy!!! I want some. Like now :D
I’d hop in the car and come right over if I thought there would be any leftovers…..but I’m sure there were none :) looks so pretty and delicious. I will be giving this a try. I just have to find out where to buy sushi grade tuna.
Bristol Farms and Whole Foods always has Sashimi Grade Ahi Tuna! :) Also check your local listings for a Japanese Market. Mitsuwa and H Mart are two amazing option in Orange County.