Photo: Linda Xiao • Food Styling: Jason Schreiber • Prop Styling: Summer Moore. Photo: Linda Xiao • Food Styling: Jason Schreiber • Prop Styling: Summer Moore
Poke has become a beloved fast food, but it is easy and quick to prepare at home if you have the right ingredients on hand. Cookbook author Kaui Philpotts got the recipe for this version—which features cubed sushi-grade tuna tossed with seaweed and chile flakes—from Hawaiian chef Sam Choy. Be sure to use only the freshest fish.
Featured in “Real Hawaiian” by Kaui Philpotts.
Yield: 4
Time: 10 minutes
- 1 lb. sushi-quality tuna steak, cut into ½-in. cubes
- 1 cup limu seaweed (or any dried or fresh seaweed), finely chopped, plus more for garnish
- ½ cup sweet onion, finely chopped
- 1 medium tomato, coarsely chopped
- 1 tsp. toasted sesame oil
- ½ tsp. crushed red chile flakes
- 2 Tbsp. soy sauce
Instructions
- In a large bowl, gently toss together the tuna, seaweed, onion, tomato, sesame oil, and chile flakes. Gently stir in the soy sauce. Garnish with more seaweed and serve immediately.