Poke (Ahi Tuna)

  • Yield : 12 hors d'oeuvres servings
  • Prep Time : 15m
  • Ready In : 15m
Average Member Rating

forkforkforkforkfork (0 / 5)

0 5 0
Rate this recipe

fork fork fork fork fork

0 People rated this recipe

Related Recipes:
  • San Fran-Caesar with Sour Dough Croutons

  • Cinnamon Roll Bread Pudding

  • Spiced Venison with Parsnip Puree and Parsley Oil

  • Roasted Carrots with Almonds and Olives

  • Bonfire Smoky Mary


  • 1 (6-ounce) tuna fillet (sushi or sashimi quality)
  • Alaea (Hawaiian red salt)
  • 1/4 cup dried ogo (seaweed)
  • 2 shallot cloves, chopped
  • 2 or 3 scallions, white and tender green parts only, sliced thinly on the diagonal
  • 1/2 teaspoon crushed red pepper flakes
  • 1-ounce inamona (roasted crushed kukui nut seed of the candlenut tree) or 1 1/2 ounces crushed
  • Cashews


Step 1

Cut the raw tuna in tiny cubes. Season, to taste, with alaea. Chop the ogo and add to the tuna along with garlic, scallions, and crushed red pepper. Garnish with inamona or cashews. Toss and serve cold on demitasse spoons or on crackers.

Leave a Reply

Your email address will not be published. Required fields are marked *