Before I start talking about today’s Ahi Tuna Poke recipe, I want to thank everyone for your support and patience during my hosting migration. The migration process lasted longer than I initially expected. It’s a long technical and boring story so I won’t go into details, but I’m happy to say everything is back to normal! There will be no more “Database Connection Error” message that you had probably seen on my site often (hopefully not a lot).
Starting today I could finally use email; however, I’m sorry to inform you that I’ve lost some emails that came in during the migration process. If you don’t receive any reply from me for the next 36 hours, please consider that I did not receive your email and I appreciate if you can email me again. I did not expect this would happen initially and I apologize for the inconvenience. My email address is still the same.
Today I’m sharing a very popular Hawaiian appetizer dish called Poke (Pokē). It’s a raw salad that consists of cubed ahi tuna/yellowfin tuna (buy from my store Fish for Sushi) marinated in soy sauce, sesame oil, sea salt, some seaweed, and chili pepper. Traditional poke consists of sliced fillet served with sea salt, seaweed, and limu, but there are many variations of the modern Poke like my recipe today. My husband loves Poke and we sometimes prepare differently with diced tomatoes, onions, cucumbers, and so on.
I bought this Poke Mix which already includes Ogo seaweed (orognori). If you are vegetarian or don’t eat raw fish, you can easily substitute the tuna with tofu. I hope you enjoy this super quick and delicious Poke!
Thanks again for your continued support at Just One Cookbook! Have a great weekend and see you next Monday!
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- ¼ lb sushi-grade tuna (buy from Fish for Sushi)
- 1 avocado
- Lemon juice
- 1 green onion
- ½ Tbsp. Ogo seaweed from Poke Mix
- 2 Tbsp. soy sauce
- ½ Tbsp. La-yu
- Sea salt
- Roasted white sesame seeds
- Shichimi Togarashi
- If your tuna is not cubed (I bought pre-cut tuna sashimi from a Japanese market), dice it into ½ inch square pieces across the grain.
- Soak ogo seaweed in water for 3-5 minutes. Drain and chop into small pieces.
- Slice avocado into cubes and scoop up with a spoon.
- Squeeze some lemon juice on avocado to keep it from turning brown.
- Slice the green onion into small pieces.
- Combine all the ingredients in a bowl.
- Add the seasonings and toss all together.
- Serve on a plate (you do not need to marinade) and sprinkle roasted white sesame seeds and Shichimi Togarashi.