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.

Poke Recipe

Hawaiian Poke Recipe

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

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.

Spicy Poke Recipe

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.

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.

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.

If you like sushi or ceviche, you will LOVE poke!

Get the Full (Printable) Hawaiian Ahi Poke Recipe & Video Below!


Ahi Poke Recipe

More Fabulous Hawaiian Recipes

Ahi Poke Recipe
4.8 from 5 votes

Ahi Poke Recipe

Prep Time
8 mins

This perky Poke Recipe could be the life of your next party. Hawaiian Ahi Poke makes a splash on the islands, has elegant appeal, and takes only moments to make.

Servings: 8
Nutrition Facts
Ahi Poke Recipe
Amount Per Serving (0.5 cup)
Calories 80 Calories from Fat 27
% Daily Value*
Total Fat 3g 5%
Saturated Fat 1g 5%
Cholesterol 16mg 5%
Sodium 426mg 18%
Potassium 154mg 4%
Total Carbohydrates 2g 1%
Dietary Fiber 1g 4%
Sugars 1g
Protein 11g 22%
Vitamin A 19.8%
Vitamin C 1.7%
Calcium 1.9%
Iron 4.8%
* Percent Daily Values are based on a 2000 calorie diet.


  • 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


  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.

Recipe Video

Recipe 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 and our Authentic Tako Poke Recipe!

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87 comments on “Hawaiian Ahi Poke Recipe

  1. Abraxxesposted April 19, 2019 at 5:12 pm Reply

    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”


    Rating: 5
  2. Lindseyposted April 7, 2019 at 4:42 pm Reply

    Great recipe! My daughter said it tasted “fancy”…we did half Tamari and half coconut aminos, we’ll definitely make this again :)

    Rating: 5
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  4. Jessicaposted January 23, 2019 at 10:32 pm Reply

    Looks awesome. Thanks so much!

    Rating: 4.5
  5. Cathy Berryposted January 6, 2019 at 7:53 pm Reply

    Made this recipe. Amazing comments!!!!

    Rating: 5
  6. Aida Tacanposted December 4, 2018 at 2:22 pm Reply

    Love the Ahi Tuna Poke – thought that was difficult to do. Thank you.
    Also love the Brown Sugar Baked Salmon and Vegetables

  7. Joposted July 15, 2018 at 2:11 pm Reply

    Excellent recipe. Just like Hawaii. Added a little honey as suggested. 

    Rating: 5
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  11. Isaacposted April 13, 2017 at 1:50 pm Reply

    Looks awesome. Dont forget the Hawaiian Salt

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  16. Mekanaposted May 13, 2016 at 8:46 pm Reply

    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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  19. Hayleyposted January 30, 2016 at 10:02 am Reply

    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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  21. smr-e.composted January 7, 2016 at 2:46 am Reply

    Remarkable issues here. I’m very satisfied to look your article.
    Thank you so much and I am having a look forward to contact you.
    Will you please drop me a mail?

  22. Akilahposted January 2, 2016 at 11:25 pm Reply

    I’m not sure the place you are getting your information,
    however great topic. I needs to spend some time learning more or figuring out more.
    Thanks for great info I was in search of this info for my mission.

  23. inerconex.composted December 30, 2015 at 11:21 am Reply

    Hi, yeah this post is in fact pleasant and I have learned lot
    of things from it about blogging. thanks.

  24. stefsterNYCposted September 22, 2015 at 9:57 am Reply

    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?

    • Sommerposted September 22, 2015 at 11:37 pm Reply

      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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  31. Ninaposted April 4, 2015 at 7:00 pm Reply

    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.

  32. chiekoposted March 4, 2015 at 6:34 pm Reply

    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!!

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

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

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

    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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  38. Carolineposted January 13, 2014 at 2:39 pm Reply

    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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  40. Noraposted October 27, 2013 at 6:13 pm Reply

    Looks beautiful AND delicious!!!

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  42. Katieposted August 4, 2013 at 4:29 pm Reply

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

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

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

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

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

  46. larryposted April 19, 2013 at 9:21 am Reply

    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.

  47. Kateposted February 25, 2013 at 5:49 pm Reply


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

    • Sommerposted February 25, 2013 at 6:24 pm Reply

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

      • Kateposted February 25, 2013 at 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 Collinsposted June 13, 2013 at 3:25 pm Reply

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

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

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

  53. Pattiposted September 30, 2012 at 1:02 pm Reply

    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.

  54. Peteposted April 14, 2012 at 6:32 pm Reply

    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?

  55. Cécyposted January 11, 2012 at 10:03 am Reply

    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.

  56. Anneposted January 9, 2012 at 3:43 pm Reply

    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!

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

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

  58. vianneyposted December 29, 2011 at 3:18 am Reply

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

  59. Laurenposted December 28, 2011 at 9:49 pm Reply


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

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

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

    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!

  62. Carolynposted December 28, 2011 at 9:47 pm Reply

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

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

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

  64. Jeanetteposted December 28, 2011 at 9:45 pm Reply

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

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

    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!

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

    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.)

  67. Robynposted December 28, 2011 at 9:43 pm Reply

    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 :)



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

    love this. So healthy and looks so good

  69. Curtposted December 28, 2011 at 9:39 pm Reply

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

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

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

  71. Lizposted December 28, 2011 at 9:37 pm Reply

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

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

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

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

    What a beautiful dish! The colors are just popping.

  74. [email protected]posted December 28, 2011 at 9:42 pm Reply

    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 Bposted January 3, 2012 at 4:10 pm Reply

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

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

    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!

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

    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!

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

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

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

    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!

  79. marlaposted December 27, 2011 at 6:52 pm Reply

    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!

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

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

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

    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.

    • Aliceposted November 5, 2014 at 10:31 am Reply

      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.