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Pacific Island · American

Hawaiian ahi poke

Non-vegetarian

Cubes of raw yellowfin tuna tossed with soy sauce, sesame oil, sweet onion, spring onion and toasted sesame — eaten as a snack or piled over rice as a poke bowl.

Hawaiian ahi poke is a Pacific Island starter from United States, ready in about 30 minutes and made with tuna and soy sauce. It serves 4 and is rated easy to cook.

Start cooking
Colorful poke bowl featuring tuna, avocado, mango, and cucumbers with sesame garnish.
Photo: Valeria Boltneva / Pexels · Pexels License
Prep
15 min
Cook
0 min
Rest
15 min
Total
30 min
Serves
4
Level
Easy
Calories
195

Ingredients

4 servings

Equipment

Method

  1. Step 1

    Keep the tuna (opens in a new tab) well chilled. With a sharp knife, cut it into even 2 cm cubes and put in a chilled bowl.

    • 8 min

    Food safety: Use only very fresh fish sold for raw consumption, keep it cold, and serve it within a few hours. Raw fish is not advised for pregnant people, young children or anyone with weakened immunity.

  2. Step 2

    Add the soy sauce (opens in a new tab), sesame oil (opens in a new tab), onion (opens in a new tab), spring onion (opens in a new tab), sesame seeds (opens in a new tab) and chilli flakes (opens in a new tab) and fold gently to coat.

    • 3 min

  3. Step 3

    Cover and refrigerate 15 minutes (no longer than a few hours) for the flavours to meld. Serve cold on its own or over warm rice with avocado (opens in a new tab).

    • 15 min

About this dish

Origin
Hawaii, United States · Well documentedPoke (meaning 'to cut into pieces' in Hawaiian) grew from Native Hawaiian raw fish preparations; shoyu and sesame reflect Japanese influence on the islands.More food from United States
Dish
Lunch · Snack · Appetizers & starters · Salads
Cooking method
Raw, No-cook
Taste
umami, salty, nutty, fresh
Diet
Pescatarian · Dairy-free · No nut ingredients · Low-carb · High-protein
All labelsPescatarian · Non-vegetarian · Dairy-free · Egg-free · No nut ingredients · No added sugar · Alcohol-free · Pork-free · Beef-free · Low-carb · High-protein · Calorie-conscious
Worked out from the ingredients. How labels work
Good for
Minimal cleanup
Cook more with
Tuna · Soy sauce · Toasted sesame oil · Onion · Spring onion · Sesame seeds

Allergens

  • Contains: Fishfrom tuna
  • Contains, can be adapted: Wheatfrom soy sauce
  • Contains, can be adapted: Glutenfrom soy sauce
  • Contains: Soyfrom soy sauce
  • Contains: Sesamefrom toasted sesame oil, sesame seeds

Based on typical versions of these ingredients and not verified allergen-free. Brands differ and cross-contact happens, so always check labels. For severe allergies, follow your clinician’s advice.

Nutrition

195 kcal per serving

Calculated

1 serving ≈ 168 g · recipe makes 4

Where the energy comes from

  • Protein 68%
  • Carbohydrate 7%
  • Fat 25%
Nutrition per serving and per 100 g
NutrientPer servingPer 100 g*
Energy195 kcal116 kcal
Protein32.3 g19.2 g
Carbohydrate3.3 g1.9 g
Net carbohydrate2.4 g1.4 g
Sugars0.9 g0.5 g
Added sugars0 g0 g
Fibre0.9 g0.5 g
Fat5.2 g3.1 g
Saturated fat0.9 g0.5 g
Trans fat0 g0 g
Cholesterol49 mg29 mg
Sodium759 mg451 mg
Salt equivalent1.9 g1.1 g
Vitamins & minerals per serving
Potassium
668 mg
Calcium
42 mg
Iron
1.7 mg
Magnesium
65 mg
Vitamin A (RAE)
28 µg
Vitamin C
3 mg
Vitamin D
2.1 µg
Vitamin B12
2.6 µg
Folate (DFE)
16 µg

How these numbers were made

  • Calculated from USDA FoodData Central (SR Legacy) per-100 g values and the listed quantities.
  • *Per 100 g of combined raw ingredients; the cooked dish may weigh more or less.
  • Optional ingredients are not included: red chilli flakes, short-grain rice, avocado.
  • “—” means the value isn’t known for enough of the ingredients; it is never zero by default.
  • Values are estimates for guidance, not for medical dosing. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.

Good to know

Tips

  • Traditional additions include limu (seaweed) and inamona (roasted, crushed kukui nut).

Common mistakes

  • Marinating overnight — the soy cures the fish and turns it firm and salty.

Food safety

  • Keep raw fish at or below 4 °C until serving and discard any left at room temperature for over 2 hours.

Storage

  • Eat the same day; do not keep leftovers of raw fish.

Original editorial recipe · FriendsPantry editorial · Not yet independently reviewed · Added · Updated

Recipe DNA

How this dish is built

Grouped by each ingredient’s role in the dish. Each band’s width is its share of the dish by weight. Choose a component to see what it does.

What the dish is built around

Main ingredient

Used in steps 1, 3

Reviews & corrections

Reviews come from signed-in cooks and appear after a moderator checks them. We never show made-up ratings.

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