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Ahi Tuna Poke

Fresh, sashimi-grade Hawaiian Ahi Tuna is the heart of this island favorite. Poke (pronounced “poe-kay”) means “to cut” in Hawaiian and is a celebration of pure, clean flavor. In Hawaii, you’ll find it everywhere—from backyard gatherings to fine-dining restaurants—made simply to highlight the fish’s natural taste. This version, from Honolulu Fish Company founder Wayne Samiere, balances the rich, buttery texture of ahi with nutty sesame, soy, and a touch of spice.

 Ahi Tuna Poke

Ingredients

  • 2 lbs fresh or sashimi-grade Hawaiian Ahi, cut into bite-size cubes
  • ¾ cup green onions, chopped (white & green parts) OR ½ cup white onion (thinly sliced) + chopped green onion tops
  • ½ tsp crushed red chili flakes (add more to taste)
  • Coarse salt, to taste
  • 1 Tbsp macadamia nuts, chopped
  • 1 Tbsp toasted sesame seeds (see note)
  • 2 Tbsp sesame oil
  • ½ cup soy sauce + 1 Tbsp sugar water, combined
  • Romaine lettuce leaves or steamed rice, for serving

Instructions

  1. Mix the Base: In a large bowl, combine tuna, white onion (if using), chili flakes, salt, sesame seeds*, and macadamia nuts. Toss lightly to coat. *To toast sesame seeds, place in a small, dry sauté pan over medium heat. Stir occasionally for about 3 minutes or until golden brown. Watch closely—they burn quickly.
  2. Chill: Cover and refrigerate at least 2 hours to let the flavors meld.
  3. Finish & Serve: Just before serving, toss again and add green onions, sesame oil, and the soy sauce–sugar water mixture.
  4. Plate: Serve on crisp romaine leaves for a light appetizer, over steamed rice for a classic poke bowl, or with tortilla chips for a fun twist.