Hawaiian Poke

Pronounced [poh-keh], poke is a traditional Hawaiian dish usually served as snack or appetizer. This dish comes with a long history that Hawaiians are deeply connected to and wish anyone who prepares the dish, will understand and embrace it. The dish dates back to the first Hawaiians arrival to the islands and long before anyone heard of Captain Cook.

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To truly grasp what poke is all about is to first know that food is a spiritual thing for Hawaiians for they are as connected to their food as they are the process of creating delicious dishes. Poke is no different, or in fact, more so because of the long tradition it holds in families and communities. To illustrate the tradition and connection, there are many old Hawaiian songs about the bounty that comes from the ocean.

Poke is on a upward trend on the mainland, being advertised as served ‘in a bowl’. This would be laughable to Hawaiians if it weren’t borderline offensive. Most families on the islands own more bowls than plates. To eat something in a bowl is more commonplace than any other serving ware, so why is it being used as a marketing ploy?

Poke was originally created from scraps of reef fish with limu or seaweed and then tossed with crushed kukui nuts and sea salt. Simple and delectable. This dish is quinessential for luaus, family gatherings, any gathering of friends and Aloha. It is their comfort food, not a cultural phenomenon.

To make this dish in your home, honoring the tradition and history behind the dish, here is a simple recipe for you to follow. Most are made with Ahi, but as it is beginning to be over fished, we found one that will be just as yummy made with tuna. Remember, it is about the connection to the earth, ocean and balance for Hawaiians.

You will need:

1. 2 tsps dried wakame
2. 1 tsp hijiki
3. 12 ounces raw sashimi-grade tuna, cut into 1/2-inch cubes
4. 3 ounces sweet onion, such as Maui or Vidalia, cut into 1/4-inch dice
5. 1 scallion, thinly sliced
6. 1 teaspoon white or black sesame seeds, or a mix
7. 4 teaspoons soy sauce, more or less to taste
8. 2 teaspoons toasted sesame oil, more or less to taste
9. 1 teaspoon honey, more or less to taste
10. Crushed red pepper, to taste (optional)
11. Kosher salt

Place wakame and hijiki in separate small bowls. Cover with boiling water and let rest until rehydrated and tender, about 5 minutes. Drain and press with paper towels. Roughly chop wakame. Add wakame and hijiki to a large bowl.

Add tuna, onion, scallion, sesame seeds, soy sauce, sesame oil, honey, and optional crushed red pepper to bowl. Season with a small pinch of kosher salt and gently fold to combine. Taste and adjust with more soy sauce, sesame oil, honey, or crushed red pepper as desired. Let sit 5 minutes at room temperature, then se rve.

LC DiNardi