Add cubed ahi, Maui onion, green onion and 1-2 pinches of sake-infused sea salt. Gently toss until tuna and onions are coated with the sauce. Let stand for 5 minutes.

Serves 4 Note: This is the classic poke. It showcases the evolution of the dish over the decades, with the more prized ahi tuna replacing bony reef fish, the nutty richness of sesame oil stepping ...

Add texture to each bite. The Hawaiian word poke (PO-kay) means “to slice,” and that might be the thread that ties all poke together, because these days, you can find almost anything in it, It ...

1 pound fresh Ahi tuna, diced into ½-inch cubes ¼ cup soy sauce 1 tablespoon sesame oil 1 teaspoon rice vinegar 1 teaspoon honey or agave syrup 1 green onion, finely chopped 1 tablespoon sesame ...

-Cut the ahi into 1/4 inch dice and combine with the remaining ingredients and toss to coat. -Allow the mixture to marinate chilled for 1 hour -Meanwhile, cut the wonton skins in half at an angle ...

Serves 4 Note: This poke was inspired by the dish at Mud Hen Water in Honolulu, a restaurant that has done a fantastic job melding modern influences with Hawaiian tradition. There, ruby red beets ...

Pat the ahi tuna steaks dry and cut them into ½-inch cubes. Place the chunks into a large bowl. Thinly slice the shallot and green onion and combine with tuna. Halve the avocados and remove pits.

While poke is most often made with raw, cubed tuna, it doesn’t have to be, especially when you don’t have easy access to sashimi-grade fish, or when you are looking for a less-expensive option.