Ahi Tuna Poke Bowl

Hawaiian poke was traditionally made by fishermen, from trimmings from their catch of ahi tuna combined with seaweed, sea salt, sweet onion and sometimes kukui nuts. Chinese and Japanese people brought ingredients like sesame oil and soy sauce to poke and those ingredients are now part of the beloved simple seasoned dish known as poke. This ahi tuna poke bowl from chef Kiki Aranita includes contrasting textures, flavors, and temperatures to keep each bite interesting. Clean, fresh flavors shine through with a restrained use of ginger, onion, scallion, sesame oil, and soy sauce, and the ogo-nori and macadamia nuts make this ahi tuna poke bowl a true nod to Hawaii. Aranita prefers to serve the ahi tuna poke with rice: “In Hawai'i, we don't serve poke with any sides/extra garnishes,” she says. “No cucumbers, cabbage, or avocado in Hawaiian poke!”  

Notes from the Food & Wine Test Kitchen

Use as sharp a knife as possible to make the fish cubes as the cuts should be clean for a better eating experience. If possible, keep the fish cold at all times while preparing this dish.