This is the traditional way poke (po-kay) was made in Hawaii many years ago way before the likes of Sam Choy who began to revolutionize ways of expanding the typical local ingredients for the past few years. Note that items like Limu Kohu and Inamona will be difficult or impossible to find outside of the Hawaiian Islands so one may have to improvise. Ogo Limu can be found at some markets which import local Hawaii goods on the west coast. Inamona or toasted kukui nut may be substituted with dark sesame oil if unavailable. Fresh ahi is preferred but any type of tuna may be used. Even tako or cooked octopus may be substituted.

  • Difficulty: Medium
  • Total: 20 Minutes

Ingredients (8)

  • 1 lb. cubed bite-sized Ahi (Yellowfin Tuna)
  • 1/4 C. chopped Ogo Limu (Hawaiian seaweed)
  • 1 Tblsp. chopped Limu Kohu (Hawaiian seaweed)
  • 2 – 3 minced fresh red hot Chili Peppers
  • 1/2 tsp. Inamona (roasted chopped Kukui Nut aka Candlenut)
  • 3 – 4 stalks chopped Green Onions
  • 1/2 tsp. Hawaiian or Kosher Salt (or to taste)
  • 1 tsp. Soy Sauce


  1. Cut fish into bite-sized cubes and add ingredients. Mix and refrigerate.