bruno albouze ahi poke

Ahi Poke

Yields4 ServingsPrep Time25 minsDifficultyBeginnerRating


 700 g sashimi-grade ahi tuna/yellowfin fresh or previously frozen
 50 g Tamari
 50 g sesame oilor grape seed oil
 25 g red wine vinegar
 3 g fleur de sel or kosher salt to tasteonly if needed
 0.50 g chile pepper flakes to taste
 15 g thinly sliced scallions
 20 g thinly chopped yellow onions
 20 g toasted sesame seeds
 50 g crushed and toasted macadamia or hazelnuts



Poke bowl is believed that was first prepared by native Polynesians centuries before Western travelers arrived on the islands.
The classic Hawaii poke is usually made with cubed ahi or yellowfin tuna that is tossed with soy sauce, sesame oil, raw onion, green onions, and crushed macadamia nuts. Always use the best available sashimi-grade tuna loin for poke. Previously frozen ahi works fine too. The choice of the soy sauce is crucial in this recipe. Avoid cheap and salty soy sauces at all cost. I would personally recommend using tamari (Ohsawa brand) as it tends to be free from the additives and low sodium. Tamari ingredients tend to just be fermented soybeans, salt, water and a preservative.

tuna harbor dockside market


Remove bloodline left on the loin and skin making sure the selected part is freed from sinews. Scrap flesh out that remains on the skin and save for tartare. Cube the ahi loin and season to taste with tamari, sesame oil and vinegar. Add more salt if needed. Add spice, scallions, onions and toasted sesame seeds and nuts. Add seaweed if desired.. Enjoy!

plated ahi poke

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