This vibrant tuna poke comes from Hans Haveman of H&H Fresh Fish Company, who knows his way around the freshest local catch. Inspired by the classic Hawaiian preparation, this dish celebrates the clean, rich flavor of sashimi-grade tuna with bright accents of ginger, green onion, and cilantro. Toasted sesame oil and soy sauce lend a savory depth, while a sprinkle of chili flakes adds just the right amount of heat.
Perfect for a light lunch, an appetizer, or as part of a seafood spread, this poke showcases what coastal living is all about — freshness, simplicity, and respect for great ingredients. Hans recommends using locally caught Yellowfin (Ahi) tuna, but Albacore or Yellowtail make excellent substitutions.
INGREDIENTS:
1 pound sashimi-grade Yellowfin (Ahi) tuna, cut into small cubes
1/2 cup toasted sesame oil
1/4 cup soy sauce
1 bunch green onions, roughly chopped
1 bunch cilantro leaves, chopped
2 tablespoons toasted sesame seeds
2 tablespoons finely chopped fresh ginger
1 teaspoon red chili pepper flakes, or to taste
1 teaspoon sugar
METHOD:
Using a sharp knife, cut the tuna into small, even cubes (about 1/2 inch). Place the tuna in a medium mixing bowl and set aside in the refrigerator while you prepare the other ingredients.
In a separate bowl, whisk together the toasted sesame oil, soy sauce, ginger, red chili flakes, and sugar until the sugar dissolves.
Add the green onions, cilantro, and sesame seeds to the tuna. Gently pour the dressing over the top and toss lightly to coat — be careful not to break up the tuna pieces. Taste and adjust seasoning, adding more soy sauce for saltiness or chili flakes for spice.
Cover and refrigerate for 15–30 minutes before serving to allow flavors to meld. Serve cold.
SERVING SUGGESTIONS:
- Spoon over steamed jasmine rice or sushi rice for a classic poke bowl.
- Serve in lettuce cups or on cucumber slices for a fresh appetizer.
- Top with chopped roasted macadamia nuts for extra crunch and island flair.
- Add avocado cubes and diced mango for a tropical variation.
YIELD: Serves 4
SOURCE: Chef Hans Haveman, H & H Fresh Fish Company.
