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Hawaiian Shoyu Ahi Poke

Shoyu Ahi Poke

Poke means “to cut into pieces” in Hawaiian. Island fishermen seasoned the trimmings of their catch with salt, seaweed and kukui nut. Today every Honolulu market sells it by the pound: cubes of fresh ahi tossed in shoyu, sesame oil and sweet onion.

  • Prep 20 min + 15 min chill
  • Cook No cooking
  • Serves 4
  • Level Easy
Photo: Valeria Boltneva · Pexels
Served with: Hawaiian Macaroni Salad ↓En Español

Ingredients

Tap each item as you gather it.

For the poke

To serve

Method

Step by step, start to finish.

  1. Keep it cold. Keep the tuna in the fridge until the moment you cut it. Use a sharp knife and a cold board.
  2. Cube the tuna. Cut the tuna into even ¾-inch (2 cm) cubes and put them in a chilled bowl.
  3. Season. Add the shoyu, sesame oil, onion, green onions, sesame seeds, ginger and pepper flakes. Fold gently with a spoon so the cubes stay whole.
  4. Rest. Cover and chill 15–30 minutes so the flavors soak in. Do not leave it longer than a few hours.
  5. Serve. Spoon over warm rice, top with avocado and nori if you like, and serve with mac salad.

On the side

The side dish that belongs with it, full recipe included.

Hawaii

Hawaiian Macaroni Salad

Mac Salad

Soft elbow macaroni in a simple, creamy mayo dressing with a little grated carrot and onion. Every Hawaiian plate lunch comes with a scoop of it next to two scoops of rice.

  • Prep 15 min
  • Cook 12 min
  • Serves 6
  • Level Easy

You need

  • 8 oz (225 g) elbow macaroni
  • 2 tbsp apple cider vinegar
  • 1 cup mayonnaise
  • ½ cup whole milk
  • 1 tsp sugar
  • 1 carrot, finely grated
  • 2 tbsp onion, finely grated
  • Salt and black pepper

How to make it

  1. Cook the pasta. Boil the macaroni in salted water 2 minutes past the package time so it is soft. Drain.
  2. Season warm. Toss the hot pasta with the vinegar and let it cool 10 minutes.
  3. Make the dressing. Whisk the mayonnaise, milk, sugar, salt and plenty of pepper.
  4. Mix. Fold the dressing, carrot and onion into the pasta. It will look loose; the pasta drinks it up.
  5. Chill. Chill at least 2 hours. Stir in a splash of milk before serving if it gets thick.

Photo: Pitamaas · Pexels

More ways to cook Yellowfin Tuna

Same fish, a different corner of the sea.

Barbate, Cádiz, SpainTuna Smothered in Onions, Cádiz Style
Funchal, Madeira, PortugalMadeira Tuna Steaks
Boston Bay, JamaicaJamaican Jerk Tuna Steaks
Lima, PeruYellowfin Tuna Tiradito, Nikkei Style