Poke (pronounced poh-keh) originated from native Hawaiian fishermen, Lawai’a, who would slice up small reef fish and serve them raw, seasoned with whatever was on hand like sea salt, candlenuts and seaweed. So as Alex’s bachelor party set off to be the Lawai’a of the Atlantic…a little “under the weather” from bachelor party festivities and having to depart at 3 a.m…I was totally impressed that they managed to catch 3 tuna 50 miles offshore. They came home with 45 lbs of sushi-grade filets. Market price: About $2,000! Now that’s a productive bachelor party!
There’s Justin, Todd and Jeff with their bounty, Alex reeling one in, and 3 Ahi tuna…soon to be filleted!
I had a mental block of how to prepare this for Galley Pirates; we’ve have seared tuna a number of times on the site. So co-pirate Kristin suggested Poke. Perfect! She is far more the Poke expert than me, as she’s had it in Hawaii and makes it herself. But I have fresh tuna. She does not.
Ahi PokeJump to Recipe
2 lbs sushi grade tuna
1/2 cup soy sauce
1/4 cup sesame oil
2 teaspoons honey
2 teaspoons grated ginger
2 tablespoons diced Maui or Vidalia onion
1 cup scallions
Dried pepper flakes to taste
1/4 cup crushed macadamia nuts
2 tablespoons wakame dried seaweed
2 tablespoons hijiki seaweed
3 teaspoons sesame seeds
Cut tuna into 12″-1″ sized chunks and set aside.
Mix the marinade. In a large bowl mix together the soy sauce, sesame oil, honey, ginger, Vidalia onion, and 1/2 cup of scallions.
Mix in the 2 dried seaweeds, macadamia nuts, pepper flakes (to taste…as hot as you want it!) and 2 teaspoons sesame seeds. If you can’t get ahold of the seaweed, no worries. Poke is an individual creation, you can add and subtract any of the “extras” (except the soy and the sesame oil) that you want. Some people add Rice Vinegar but that will tend to “cook” the tuna a bit more than I wanted today.
Fold the tuna chunks into the Poke marinade. Mix well. Refrigerate for a hour or up to a day if you’d like.
Sprinkle with scallions and sesame seeds. Serve as is or with cucumbers, edamame, radishes…whatever suites you!
Making sure we don’t have left overs. Thank you, Wells!
- 2 lbs Sushi-grade runa
- 1/2 cup Soy sauce
- 1/4 cup Sesame oil
- 2 tsp Honey
- 2 tsp Ginger, grated
- 2 tbsp Maui or Vidalia onion, diced
- 1 cup Scallions
- Dried hot pepper flakes, to taste
- 1/4 cup Macadamia nuts, crushed
- 2 tbsp Wakami seaweed, optional
- 2 tbsp Hijiki seaweed, optional
- 2+ tsp Sesame seeds
- Cut tuna into 12″-1″ sized chunks and set aside.
- Mix the marinade. In a large bowl mix together the soy sauce, sesame oil, honey, ginger, Vidalia onion, and 1/2 cup of scallions.
- Mix in the 2 dried seaweeds, macadamia nuts, pepper flakes and 2 teaspoons sesame seeds.
- Fold the tuna chunks into the Poke marinade. Mix well. Refrigerate for a hour or up to a day if you’d like.
- Sprinkle with scallions and sesame seeds. Serve as is or with cucumbers, edamame, radishes...whatever suites you!