Ahi Poke

Fresh Ahi Poke served with sesame rice crackers and seaweed salad. Makes a great appetizer or light meal. Healthy!


  • 1 lb. sashimi grade ahi tuna, cut into small cubes
  • 3 Tbls. Shoyu soy sauce
  • 2 tsp. sesame oil
  • 2 tsp. grated ginger
  • 1.5 tsp. garlic chili sauce
  • 1 tsp. rice vinegar
  • 1 green onion, sliced
  • 2 Tbls. macadamia nuts, finely chopped
  • 1 Tbls. sesame seeds
  • a few grinds of Hawaiian (alaea) sea salt – optional
  • Serve with:
  • rice crackers or crispy wonton strips
  • avocado (on the side or cubed and added to poke prior to serving)
  • seaweed salad


  1. In skillet over medium high heat, toast macadamia nuts and sesame seeds. Be careful not to let it burn. When golden, remove from heat, add a little salt and give it a stir. Set aside to cool.
  2. In bowl, add shoyu, sesame oil, ginger, chili, rice vinegar and green onion. Whisk to combine. Add ahi and macadamia/sesame mixture, stir to evenly coat the ahi. Set aside and chill for an hour prior to serving.