Cubes of raw ahi tuna tossed with soy sauce, sesame oil, sliced Maui onion and limu seaweed — a native Hawaiian dish, from the word 'poke' meaning to cut into pieces, sold fresh at island fish markets and poke bars.
Check the fish
Confirm the tuna is labelled sushi-grade or previously frozen for raw consumption, then pat it dry with paper towels.
Cube the tuna
Cut the tuna into even 2cm cubes with a sharp knife, using clean, decisive cuts rather than sawing.
Mix the dressing
In a bowl, stir together the soy sauce and sesame oil.
Combine the poke
Add the tuna cubes, sliced Maui onion, scallion and limu seaweed to the dressing and toss gently to coat without mashing the fish.
Chill briefly
Let the poke sit in the refrigerator for ten minutes so the flavors come together before serving.
10 minGarnish and serve
Scatter the toasted sesame seeds and chili flakes over the top and serve immediately, chilled.
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