One pound of raw ahi tuna, garnished with onions, scallions, sesame seeds, seaweed, and Hawaiian sea salt. Tossed in sesame oil. Serves 1-2.
Dish Net Weight: 16 ounces
- Raw fresh-caught wild ahi tuna
- Fresh white onions
- Sesame oil
- Limu seaweed
- Fresh green onions
- Toasted sesame seeds
- Hawaiian sea salt
Food Allergy Notice & Consumer Advisory: made with love in a kitchen where milk, eggs, nuts, soybeans, fish, Crustacean shellfish, tree nuts, peanuts, and wheat are used on a daily basis. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.
Chef Ray Serrano
I was fresh out of culinary school and cooking at Duke’s Waikiki in Honolulu when I had my first ahi poke. Back then in 2001, I was really into budget food – you know, cheap, great-tasting food that gives you the most bang for your buck. I loved sushi and wanted to eat it all the time but man, it was always so expensive. You only get so much fish. And you have to fill yourself up on the rice to make do.
So when I had ahi poke for the first time, I became hooked. It’s a dish all about the fish. On my off days, I’d try ahi poke from different restaurants with the dream of one day making my own. In my research, I stumbled across this old, ancient, Hawaiian guy. He taught me the traditional recipe for ahi poke. You only need 3 basic ingredients, he would say. Fresh tuna, sea salt, and seaweed. As long as you have that base, you can start adding in whatever you want.
I wanted to create an ahi poke that brought in elements from all parts of Asia while still maintaining the simplicity of that traditional Hawaiian flavor. There’s a little bit of Japanese from the sesame seeds. You get Korean from the sesame oil. And you have the signature Hawaiian sea salt. But what I think makes the biggest difference is that I make it all from my heart. And every time I get positive feedback on my poke, it makes me feel proud about what I do as a chef.