What's new

Welcome to udoog | Welcome

Join us now to get access to all our features. Once registered and logged in, you will be able to create topics, post replies to existing threads, give reputation to your fellow members, get your own private messenger, and so, so much more. It's also quick and totally free, so what are you waiting for?

Ahi Poke


Staff member
Dec 14, 2023
Reaction score

Poke is a raw fish salad from Hawaii, most famously made with yellowfin tuna (“Ahi”). The word “Pokē” itself is a Hawaiian verb that means to slice or cut. It’s not unlike other raw fish dishes worldwide (fish tartare, carpaccio, and sashimi, for example), but it holds a special place in my heart, having lived in Hawaii for most of my 20s.

Originally made with sea salt and seaweed, foreign ingredients like soy sauce, ginger, onion, and tomato were added later when other cultures brought their cuisines (and ingredients) to the islands. Poke as we know it today – with a base of fish cubes, soy sauce, onion, and salt – became popular in the 1970s when it started to appear in local cookbooks, and has been growing in popularity ever since.

For those of you who haven’t picked up Paleo Takeout yet, or are thinking of gifting it, now’s the perfect time to grab it – the book is currently down to $18.13 on Amazon right now, which is 48% off its $35 cover price! Amazon is having some trouble keeping the book in stock, so if you want it even sooner, both Costco and BJs superstores are carrying the book at a deep discount, too (less than $22 each). For my international readers, keep in mind that Book Depository ships worldwide for free, and their current price isn’t bad either ($26.56)!

Ahi Poke (Gluten-Free, Paleo)​

  • Servings: 4 as a side
  • Time: 25 minutes
  • Difficulty: Easy
  • Print

1 lb sashimi-grade tuna, cut into bite-sized pieces (see note below)
1/2 tsp sea salt, more to taste

the sauce:
1 tbsp tamari (or 1 1/4 tbsp coconut aminos)
1 tsp toasted sesame oil
1 tsp mirin (or a splash of apple cider vinegar)
1 tsp sesame seeds, more to garnish
1/2 tsp coconut palm sugar (honey okay)
2 cloves garlic, minced
1/2″ fresh grated ginger (or 1/4 tsp ground ginger)
1 pinch togarashi powder

1/2 small Spanish (sweet) onion, thinly sliced
2 green onions, sliced
sesame seeds to taste

1. When choosing tuna, bluefin or yellowfin is preferred. Pick tuna that smells fresh (not fishy), is firm to the touch, and bright crimson in color. In other words, get the good stuff! Slice the fish into filets, then slice it into cubes. If you’re a fan of fish like me, cut it into nice big chunks; if the idea of biting into raw fish isn’t your gig, cut it a bit smaller. Salt the fish and set aside.

2. Combine the sauce ingredients, then add half of the sauce to the fish. Toss and taste; the fish should marry perfectly with the sauce, and be only lightly coated. As desired, add the rest of the sauce, and a pinch or two more salt. Toss with the sweet onion slices, cover, and refrigerate for 10 minutes to allow the flavors to marry, then garnish with green onions and sesame seeds before serving.

** Throw the Poke on top of some sushi rice for a Poke Bowl. Other additions to the basic Poke recipe: avocado slices, chopped tomatoes, and a personal favorite, furikake seaweed seasoning.

** For best results, eat within the first 24 hours.

Top Bottom