A true Hawaiian classic, you can find dozens of different styles of poke all throughout the islands. My favorite and the most traditional is ahi (tuna) and is simply seasoned with soy sauce, sesame oil and green onions. Serve pupu style (appetizer) with baked crisp taro chips.
- Cook Time
- Prep Time
- 2 appetizer sizeServings
- 1 pound ahi tuna, cut into 1-inch cubes
- 3 - 4 tablespoons shoyu (or soy sauce)
- 2 green onion, chopped + more for garnish
- 1 tablespoon sesame oil
- 1 tablespoon sesame seeds
- 2 tablespoons seaweed
- 1 - 2 teaspoons Hawaiian salt
- 1 - 2 teaspoons red pepper flakes
Homemade Taro Chips
- 1 pound taro root, peeled
- Kosher or Hawaiian salt, to taste
- Oil, for brushing on chips
1. Add marinade ingredients (everything except the fish) to a bowl and whisk together. Place the cubed ahi in another bowl.
2. Add in about half of the marinade to the fish and toss together to combine .
3. Heat a skillet over medium heat and add a bit of cooking spray or cooking oil and add the cubed ahi. Sear for about 2 minutes until outside is seared and inside is still medium-rare.
4. Once done, remove to a plate and drizzle reserved marinade and garnish with green onion. Serve with taro chips.
1. Use a mandolin slicer on the lowest setting (1 or 2) to slice the taro lengthwise (or use a knife and slice very thin).
2. Place slices on parchment paper lined baking sheets and brush each slice lightly with olive oil.
3. Bake in 400°F oven for 20 minutes until edges are crisp. Season with extra salt if desired.
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