It’s getting super popular here and around the US – but I prefer tuna poke the way it’s supposed to be enjoyed: the Hawaiian way. Tuna poke’s origins come from when fishermen would be out all day on the boats and needed something quick to eat. In Hawaii, poke is made with other fish and seafood and typically served on it’s own. You’ll see it served with rice to make it into a meal. To me, that is how poke should be enjoyed – no need to fancy it up with vegetables.

Like I mentioned in a previous post, Diana, Amy and I decided to recreate poke at home!

1-2 lbs of Ahi Tuna (sashimi grade)

Soy Sauce
Sesame Oil
White Vinegar
Ground Pepper
Sesame Seeds
Chopped Green Onion (optional)
Sliced White Onion (or Red Onion)
Slivers of Ginger (optional)

1. Cut your tuna into cubes.
2. Mix all other ingredients together.
3. Add marination to your tuna.
4. Marinate for at least 1 hour in the fridge.