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Ahi Poke I, with Variations

This is the recipe I use most often, always with flawless results. And, really, you don’t need an actual recipe. Just combine ingredients in quantities that taste good to you. Inamona is available in most markets in Hawaii. On the mainland, you will have to make it yourself.

Ingredients

1 pound sashimi-grade ahi tuna, trimmed of any dark flesh and cut into 1-inch cubes

1/2 cup ogo (brownish-red seaweed), cut in 1-inch lengths

3 tablespoons soy sauce, and more or less to taste

Hawaiian alaea salt, lightly crushed, or kosher salt

2 teaspoons inamona (ground kukui nut, also known as candlenut)

Directions

Put the tuna into a medium bowl, add the ogo and soy sauce, toss and chill, covered, for at least one hour.
To serve, transfer to a chilled serving bowl. Sprinkle very lightly with the salt, scatter the inamona over the poke and serve immediately.

Simple variations: You can use these suggestions separately or combine as many as you wish.

-Instead of cutting the ahi in cubes, slice it in randomly shaped pieces about 1/4-inch thick and 1-inch square; this change in texture has a bigger effect than you might think.

-For spicy poke, add 1/2 teaspoon red pepper flakes.

-To add another layer of traditional flavor, add 1 teaspoon toasted sesame oil, omit the inamona and top with 1 teaspoon lightly toasted white sesame seeds.

-Cut two green onions, white and green parts, into very thin rounds and toss with the tuna.

-Add 2 tablespoons minced sweet onion to the tuna before mixing.

-Add 2 tablespoons minced red onion to the tuna before mixing.

-If you do not have inamona, top the poke with a tablespoon of crushed macadamia nuts.

Nontraditional but delicious variations:

-Add 2 teaspoons freshly grated ginger.

-Add 1 tablespoon minced cilantro and serve with small lime wedges.

-Cut the tuna into 1/2-inch cubes. Mince 1 serrano and toss with the tuna. Cut 1 firm-ripe avocado into 1/2-inch dice, chill and toss with the tuna immediately before serving. Sprinkle with a tablespoon of minced cilantro and serve with lime wedges alongside.

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