How To Make Fresh Hawaiian Poke

We've had Poke (pronounced poh-kei), the Hawaiian raw fish salad, in LA before. But we'd never made it. Seeing it feature on many 2016 health trend articles provoked us to make some from home. It's simple and delicious.

Culturally Ignorant Poke

We're not Hawaiian so we don't claim to know the exact traditional recipe but we've done enough Googling to make one that is tongue-gasmic. We've bulked out ours with rocket and red cabbage to make this a meal (it's often served as an appetizer) and to up the nutrients. Those bitter veggies play well off the rich tuna.

Poke Recipe

  • Makes 2 servings
  • Takes 10 minutes to prepare
  • Best enjoyed after marinating for 2 hours


  • Sashimi grade tuna - 350g
  • Spring onion (aka scallions/green onion) - 1/2 cup, chopped
  • Tamari (or soy sauce) - 1/4 cup
  • Avocado - 1
  • Sesame seeds - 2 teaspoons
  • Garlic - 2 cloves, minced

Optional (our recipes uses all of these):

  • Vermicelli noodles - big handful, enough for two servings
  • Ginger - peeled & minced (use the size equivalent as garlic)
  • Rocket - 3/4 cup
  • Red cabbage - 3/4 cup 
  • Red pepper flakes

hawaiian poke recipe


  1. Dice tuna, sashimi style (it will be much more tender when cut correctly)
  2. Add tuna, half the spring onion, tamari, garlic and ginger to a medium bowl
  3. Put in fridge to rest for two hours
  4. Cook vermicelli noodles, following instructions on packet
  5. In a serving bowl add rocket, red cabbage, cooked noodles and the tuna with marinade
  6. Garlic with diced avocado, the remaining spring onion, red pepper flakes and sesame seeds
  7. Add some cayenne powder or fresh chilli if you want to make it pop even further

Poke is so simple and delicious to prepare. Great for summer. We even added fresh mango to ours. The poke marinated tuna will last for a day in the fridge, marinating lovely. So it can be enjoyed over two days if you cut the avocado and leaf vegetables fresh. Poke for dinner and then lunch the next day.



image credit: Foodie Crush

About James

I co-founded Green Press in 2013. I grew up in Alice Springs, the Australian outback, with absolutely no understanding of what healthy food is. Mum...

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