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Hawaiian Ahi Poke Recipe

Poke Recipe

Looking for intriguing party recipes for New Years? This perky Poke Recipe could be the life of your party. Hawaiian Ahi Poke makes a splash on the islands, has elegant appeal, and takes only moments to make.

When you think of standard Hawaiian foods, what come to mind? Kalua Pork, Fresh Grilled Fish, Poi, Lomi Lomi, Hawaiian Sweet Bread, POG, Spam… Poke.

Ahi Poke

Poke, pronounced both po-kee and po-kay, 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.

Spicy Poke Recipe

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.

Hawaiian 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. This Poke Recipe has only seven ingredients and can be made the morning of the party and set out right before it starts. If you like sushi or ceviche, you will LOVE poke!

Ahi Poke Recipe

Ahi Poke Recipe

Yield: 6-8 servings

Prep Time: 8 minutes


  • 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
  • 1 teaspoon sesame oil
  • 1 teaspoon chili garlic sauce
  • 1 tablespoon sesame seeds


  1. Pat the Ahi tuna dry, then neatly cut it into small 1/2 inch cubes. Place in a bowl.
  2. Add the shallots, green onion, soy sauce, sesame oil, chili garlic sauce, and sesame seeds.
  3. Gently toss. Serve immediately or cover and refrigerate. *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!

Making this recipe? Why not take a quick shot and share it on Instagram! Make sure to tag it #ASpicyPerspective so we can see what you're cooking!

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64 Responses to “Hawaiian Ahi Poke Recipe”

  1. Diane {Created by Diane}posted December 27, 2011 at 2:53 pm

    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.


    • Alice — November 5th, 2014 @ 10:31 am

      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.


  2. Kiran @ KiranTarun.composted December 27, 2011 at 6:01 pm

    Mmmm… that Ahi poke looks so drool-worthy!!! I want some. Like now :D


  3. marlaposted December 27, 2011 at 6:52 pm

    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!


  4. Julie M.posted December 27, 2011 at 8:43 pm

    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!


  5. Kiri W.posted December 28, 2011 at 3:04 am

    Oh man, delicious! I love ahi tuna so much, and it shines best in simple dishes like this one. Wonderful!


  6. Steve @ HPDposted December 28, 2011 at 7:38 am

    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!


  7. Krista {Budget Gourmet Mom}posted December 28, 2011 at 9:32 am

    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!


  8. Belinda @ zomppaposted December 28, 2011 at 9:36 pm

    What a beautiful dish! The colors are just popping.


  9. Brian @ A Thought For Foodposted December 28, 2011 at 9:37 pm

    How marvelous does this look!?! I love a good fish tartar


  10. Lizposted December 28, 2011 at 9:37 pm

    This must rate as my favorite appetizer ever! YUM! And that last photo is amazing!!


  11. Alalyo Kiasiposted December 28, 2011 at 9:38 pm

    I’ve seen many of your dessert posts, and this post has the same fresh and delectable look. Kudos!


  12. Curtposted December 28, 2011 at 9:39 pm

    need to get over my mental hangup on sushi and raw fish, and broaden my food varieties!


  13. Alion @ Ingredients Inc.posted December 28, 2011 at 9:41 pm

    love this. So healthy and looks so good


  14. Katie@Cozydeliciousposted December 28, 2011 at 9:42 pm

    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!


    • Lori B — January 3rd, 2012 @ 4:10 pm

      In the spirit of the post, instead of hors d’oeuvre we call these appetizer-like dishes pupu in Hawaii. Aloha!


  15. Robynposted December 28, 2011 at 9:43 pm

    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 :)




  16. Katie @ tastes good to me!posted December 28, 2011 at 9:44 pm

    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.)


  17. Kathy - Panini Happyposted December 28, 2011 at 9:45 pm

    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!


  18. Jeanetteposted December 28, 2011 at 9:45 pm

    I am a huge poke fan! When we were in Hawaii over the summer, we tried all different kinds from the local supermarket.


  19. Miss @ Miss In The Kitchenposted December 28, 2011 at 9:46 pm

    You are much more adventurous than I am! I do have to say this does look delish!


  20. Carolynposted December 28, 2011 at 9:47 pm

    Oh yum, I would love to try this! It looks so fresh and flavourful.


  21. Tricia @ Saving room for dessertposted December 28, 2011 at 9:48 pm

    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!


  22. Brandon @ Kitchen Konfidenceposted December 28, 2011 at 9:48 pm

    Looks delicious. I love poke. I’ll have to agree with the others above – such beautiful color!


  23. Laurenposted December 28, 2011 at 9:49 pm



  24. vianneyposted December 29, 2011 at 3:18 am

    I would love to try this, simple yet full of flavor. another winner sommer!!


  25. Lisa [With Style and Grace]posted January 7, 2012 at 1:33 am

    What a beautiful presentation! I didn’t realize how simple this dish was to prepare, definitely giving this a try. Thank you!


  26. Anneposted January 9, 2012 at 3:43 pm

    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!


  27. Cécyposted January 11, 2012 at 10:03 am

    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.


  28. Peteposted April 14, 2012 at 6:32 pm

    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?


  29. Pattiposted September 30, 2012 at 1:02 pm

    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.


  30. GiGi Eats Celebritiesposted January 1, 2013 at 12:45 am

    Absolutely, 100% stunning, pinning this immediately! :)


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  33. Leslie Kposted January 25, 2013 at 11:34 pm

    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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  35. Kateposted February 25, 2013 at 5:49 pm


    If there are any leftovers what would be the suggested way of storing it or would it be a complete lost?


    • Sommer — February 25th, 2013 @ 6:24 pm

      You can refrigerate it for a day or two. :)


      • Kate — February 25th, 2013 @ 7:51 pm

        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!

    • John Collins — June 13th, 2013 @ 3:25 pm

      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


  36. larryposted April 19, 2013 at 9:21 am

    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.


  37. sushi Cat 3 addicting Gamesposted May 2, 2013 at 12:08 pm

    What a information of un-ambiguity and preserveness of precious know-how about unexpected emotions.


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  39. gina @ skinnytasteposted June 28, 2013 at 10:09 am

    I like anything tuna, I really want to jump into the screen and eat some of these!


  40. Katieposted August 4, 2013 at 4:29 pm

    I made this and it is the BEST ever!!! So simple and tastes amazing!!! :-)


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  42. Noraposted October 27, 2013 at 6:13 pm

    Looks beautiful AND delicious!!!


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  44. Carolineposted January 13, 2014 at 2:39 pm

    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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  48. Casey Woodposted May 11, 2014 at 5:30 pm

    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!!


  49. Kyle Wisemanposted June 26, 2014 at 6:12 pm

    We make a similar recipe, that has wasabi, I guess a spicy version. Love me some poke!


  50. chiekoposted March 4, 2015 at 6:34 pm

    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!!


  51. Ninaposted April 4, 2015 at 7:00 pm

    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.


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  58. stefsterNYCposted September 22, 2015 at 9:57 am

    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?


    • Sommer — September 22nd, 2015 @ 11:37 pm

      Hi there! You know, I’m able to find it in my local grocery store. Do you have a fish market near you?


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