Ahi Poke


Ahi poke (pronounced “POH-keh”) is a classic Hawaiian food. I love making ahi poke in the summertime, because it's nice and cool. No need to heat up the oven! And it's my husband's absolute favorite.

Because poke is served raw, it's chock full of enzymes, which are very important for nutrition.

And of course, there are so many health benefits to eating seafood on a regular basis. According to the Harvard School of Public Health:

An analysis of 20 studies involving hundreds of thousands of participants indicates that eating approximately one to two 3-ounce servings of fatty fish a week—salmon, herring, mackerel, anchovies, or sardines—reduces the risk of dying from heart disease by 36 percent.

Hawaiian Food

I've only been to Hawaii twice in my life. Both times, I absolutely loved it. The first time was almost 15 years ago, when I went to the Big Island. Recently I visited Maui with my husband.

Click here to read about the food we ate on our trip. Instead of a salad bar, they have a poke bar at their supermarket!

Hawaiian Poke Bar in Maui Grocery Store
Hawiiian Poke Bar in Maui Grocery Store

Not only is Hawaii beautiful, but I was struck by how well we ate when we were there. We had fresh, wild seafood two to three times a day. Fish is often eaten raw or very lightly cooked. Coconut is incorporated in many of the meals.

Of course, there's a lot of bad food in Hawaii, too. MSG is used at many restaurants. So are trans-fat-laden hydrogenated vegetable oils. If you eat at the fancier restaurants, you can avoid much of these industrial fake foods. But if you cook Hawaiian food at home, you can avoid all of them.

Ahi Poke


Sesame seeds (2 tsp) — where to buy sesame seeds
Ahi tuna steaks, wild, sushi grade (1 lb)
Soy sauce, tamari, organic, naturally fermented, or homemade fermented fish sauce (1/4 cup)
Green onions, or scallions, organic if possible (1 small bunch)
Onion, Maui or other sweet onion, organic if possible (1 small)
Ginger, fresh (1 knob)
Sesame oil (2 tsp) — where to buy sesame oil
Sea salt — where to buy sea salt


[easyazon-link asin=”B00009WE3Y” locale=”us”]Microplane grater[/easyazon-link] or fine cheese grater
Optional: [easyazon-link asin=”B0040ZOU34″ locale=”us”]Freezer bag[/easyazon-link]


1. Toast the sesame seeds in a small dry pan over low-medium heat on the stove until fragrant and golden, several minutes. Remove from heat and set aside.
2. Cut the ahi steaks into bite-sized cubes. Transfer to a large freezer bag, or you can use a mixing bowl.
3. Add the soy sauce or fermented fish sauce.
4. Chop the green onion and Maui onion — about 1/4 cup of each. Add to the bag.
5. Peel the knob of ginger with a vegetable peeler. Grate 1 teaspoon and add to the bag.
6. Add the sesame oil and the toasted sesame seeds.
7. Mix all the ingredients together. Refrigerate for at least 2 hours and up to 4 hours before serving.
8. When ready to serve, taste and season with sea salt as necessary.

Photo Credit: Limu Ahi Poke, Honolulu, HI by EffingFoodie, on Flickr

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Ann Marie Michaels

I have 25 years of experience in digital and online media & marketing. I started my career in Silicon Valley and Los Angeles, working at some of the world’s top ad agencies. In 2007, after my first child was born, I started this little food blog which I grew to over 250K monthly unique website visitors and over 350K social media followers. For nearly 15 years, I've helped my audience of mostly moms and women 25-65 cook for their families and live a healthier lifestyle.

 The year after I started the blog, I founded a blog network in the health & wellness space called Village Green Network. I started the company on my coffee table and bootstrapped the business to over $1.3 million in annual revenue within 5 years. During that time, I helped a number of our bloggers become six figure earners. After being censored on almost every social media platform for telling the After being censored on almost every social media platform from Facebook and Instagram to Pinterest and Twitter, and being deplatformed on Google, I am now deployed as a digital soldier, writing almost exclusively about politics on my blog Cheeseslave.com. Because who can think about food when we are fighting the second revolutionary war and third world war? Don't worry, there will be more recipes one day. After the war is over.

7 thoughts on “Ahi Poke

  1. Awesome stuff! I make it regularly. My recipe is almost identical. I hadn’t been putting ginger in, although it sounds good, so I will try it. I also mix in a diced avocado. Heavenly!

  2. This brings back memories of my military years in Hawaii. Ahe Poke was my fav of all the local foods. I’ll be looking for some fresh ahi this weekend for sure. While I’m at it, maybe I should dig a hole in the backyard and roast a pig!

  3. WOW – I never knew such a thing even existed. I LOVE raw Ahi tuna – when we get sushi, I always order a bunch! That looks so very YUMMY!!!

    So – the million dollar question: Where, in central Indiana, would I even begin to start looking for Sushi-Grade Tuna? I’d probably have this every day for lunch if I knew where to find the fish. Any ideas?

  4. Looks amazing and sound way easy! I know my seafood store has sashimi grade ahi tuna and I’ve seen it at many well stocked supermarkets before. I live in Montana so not very close to the sea…

    Side question: Any recipes for herring? I was born in Poland and it’s kind of a staple there but I can’t seem to find any good recipes online. And stores only carry pickled herring that has sugar in it. I would love it if someone came out with a healthy version. I will definitely give it a try on my own but I figured I throw it out to the experts 🙂

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