Go Back
+ servings

Tuna Poke

A classic Hawaiian Ahi Poke with big chunks of tuna marinated with sesame oil, sweet onions, seaweed, candlenuts and Alaea salt. It makes for a delicious appetizer on its own or a delightful meal over a bowl of rice.
Course Appetizer, Entree
Cuisine American, Best
Level Beginner
Main Ingredient Fish
Diet Dairy-Free, Low-Carb, Pescatarian
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 4 serving


  • 25 grams candlenuts
  • 5 grams toasted sesame seeds (2 teaspoons)
  • 1 teaspoon Alaea salt
  • 40 grams sweet onion (~1/4 onion)
  • 4 teaspoons toasted sesame oil
  • 2 teaspoons soy sauce
  • 1 teaspoon granulated sugar
  • 1/2 teaspoon sambal oelek (or other Asian hot sauce)
  • 380 grams Ahi tuna (Bigeye or Yellowfin)
  • 50 grams seaweed
  • 1 scallion (finely chopped)


  1. To make the inamona, chop the candlenuts into small pebble sized pieces. Put the chopped candlenuts and sesame seeds in a cast iron pan over medium high heat and toast them until they turn a medium brown color. You'll want to stir them constantly to make sure they brown evenly. When the nuts are brown, add the Alaea salt and stir to combine.
  2. Transfer the nuts onto a sheet of foil in a thin layer to let them cool.
  3. Slice the onions thinly and then soak them for at least 1 hour in a medium bowl of cold water with a teaspoon of baking soda. The baking soda neutralizes the volatile sulfur compounds that make raw onions so pungent, leaving you with crisp sweet onions without the tear inducing sting. When you're ready to use them, drain and rinse them well, and spin them in a salad spinner to remove the extra water.
  4. To make the Tuna Poke, whisk the sesame oil, soy sauce, sugar and hot sauce together. Add the tuna, seaweed, and onions and stir to combine.
  5. Top the Poke with the chopped scallions, and inamona.