I'm obsessed with everything tuna, which is why I love poke – the traditional Hawaiian dish of raw fish seasoned with soy sauce and sesame oil. You don't have to wait for your next vacation to Hawaii, you can make it yourself, it's easy to do!

I’m obsessed with everything tuna, which is why I love poke – the traditional Hawaiian dish of raw fish seasoned with soy sauce and sesame oil. You don’t have to wait for your next vacation to Hawaii, you can make it yourself, it’s easy to do! What matters most is the quality of the fish.

This traditional recipe is from the Poke Cookbook, I turned it into a bowl by adding edamame, carrots, cucumbers, avocado and furikaki (this stuff is so good I put it on everything!) You can also serve it over rice.

Ahi tuna is most commonly used in poke, but salmon, shrimp and other species of fish can be used. The best fish to purchase for poke is fresh, sashimi-grade tuna. However, if you only have access to frozen, that can work too.

Shoyu Ahi Poke

I’m obsessed with everything tuna, which is why I love poke – the traditional Hawaiian dish of raw fish seasoned with soy sauce and sesame oil. You don’t have to wait for your next vacation to Hawaii, you can make it yourself, it’s easy to do!

Ingredients:

Directions:

*use glten-free soy sauce for gluten-free diets.

Nutrition Information

Yield: 4 servings, Serving Size: 1/4 lb poke only (veggies extra)

  • Amount Per Serving:
  • Smart Points: 2
  • Points +: 4
  • Calories: 166
  • Total Fat: 4g
  • Saturated Fat: g
  • Cholesterol: 44mg
  • Sodium: 512mg
  • Carbohydrates: 2.5g
  • Fiber: 0.5g
  • Sugar: 0.6g
  • Protein: 28.5g