Delicious Hawaiian ahi poke with seaweed

Kathleen Blumenthal
I love to cook and expand the boundaries of cooking
Ahi Poke with Seaweed Salad

Ahi poke has been served for many years in Hawaii. Real Hawaiians eat the dish with their fingers, it can still be done at luaus. You can serve the salad with fresh fruits on the side, for example mangoes add amazing flavor when chilled and cubed. Sprinkled with pineapple and coconut shavings, seaweed goes great with any fresh fish.

Contemporary recipes of ahi poke are changed by Asian cuisines. They feature soy sauce, lean ahi tuna, sesame oil and more fresh vegetables. A classic dish is seasoned with a local sea algae called limu, along with kukui nuts. There are dozens of types of poke on Hawaii as there are types of pasta in the world. This recipe features seaweed for an Asian twist.

Ahi poke can be mashed into a paste or served chunky. When served as a paste, you should add a leaf of lettuce or tacos. It’s a perfect dish for hikes and picnics. It can even be served with sheets of ogo seaweed for an interesting contrast. Layering ahi poke adds a fancy look to the salad.

Ahi poke is a perfect go-to meal on a summer day. It is very refreshing and cold, with bites of fresh cucumber along with quality, raw fish. It can be mixed in many ways with different nuts, sesame seeds and onions. Here, we offer a heartier version of a traditional poke.

Delicious Hawaiian ahi poke with seaweed

Ahi poke is a Hawaiian uncooked fish salad serviced as an appetizer in homes, bars and restaurants. It can be used as a main course. The traditional recipe includes raw tuna marinated in sauce and oil then tossed with fresh vegetables. This recipe has a twist with seaweed.

Course Lunch & dinner
Cuisine Hawaiian
Prep Time 25 minutes
Cook Time 10 minutes
Total Time 35 minutes
Servings 6
Calories 233 kcal


  • 6 cups of cubed yellow tuna
  • 1 cup minced white onion
  • 1 cup peeled and diced cucumber
  • 1 cup soy sauce
  • 1/2 minced green onion
  • 1/4 sesame seeds
  • 4 tbsp sesame oil
  • 1/4 sea salt
  • 1/4 black pepper
  • 1 cup lemon juice
  • 1 cup chopped seaweed
  • 1 cup chopped mushrooms


  1. Mix tuna with salt, pepper and lemon juice.

  2. Let it marinade for 5 minutes.

  3. Mix everything else together and put it in the fridge for 5 minutes. Serve immediately.

Recipe Notes

When you shop for fish, you should consider its smell. Fresh fish has very light smell, almost nothing. It should have a bright red color and be firm to the touch, it's recommended to get fish from reputable vendors.

The size of tuna cubes depend on your taste. Local Hawaiians prefer to taste the fish, so they put big pieces to chew. If you don't like a taste of fish, you can opt for cubes less than 1 inch.

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