Revel in island vibes with Hawaiian chef Sam Choy’s version of the beloved seafood salad.
Poke has become a beloved fast food, but it is easy and quick to prepare at home if you have the right ingredients on hand. Cookbook author Kaui Philpotts got the recipe for this version—which features cubed sushi-grade tuna tossed with seaweed and chile flakes—from Hawaiian chef Sam Choy. Be sure to use only the freshest fish.
- 1 lb. tuna steak
- 1 medium tomato, chopped
- 1 cup limu seaweed (or any dried or fresh seaweed), chopped
- ½ cups sweet onion, finely chopped
- 1 tsp. sesame oil
- ½ tsp. crushed red chile flakes
- 2 tbsp. soy sauce
Chop the tuna into ½-inch cubes. Place in a large bowl and gently toss with the tomatoes, seaweed, onion, sesame oil, and red chile flakes. Add the soy sauce and gently stir. Garnish with a bit of fresh seaweed and serve immediately.