Tuna Poke Recipe - How to Make Hawaiian-Style Ahi Poke

[@geeanime]

I'm from Hawaii, and this is somewhat how we make it, the nut I think you are referring to is called Kukui nut. Best tip is to roast the macadamia nut over medium heat until lightly brown because itll bring out the oil from the nust and flavors the poke better..and instead of seaweed use furukaki mix which is a Japanese mixture you can find on any Asian store. :)

[@Chef_PC]

+

[@H3XIUS]

I used to live on the big island. I miss the food so bad. :( Even the 7/11 musubi lol

[@justdecember]

mmm inamona(kukui nut), it be super great with ogo limu(seaweed) which would add that much needed crunch. Atleast chef John calls it Poke and NOT poké or poki, and he allows the flavors to marinade. I'm originally from Hawaii too and can't stand all these chipotle style poke places popping up! I appreciate that he doesn't bastardize it. Hawaiian food is now "trendy" but all these poke places popping up are skewing peoples encounter/idea of what Hawaiian food is, it breaks my heart. So thanks Chef John!!

[@jeaniebaby001]

Thanks for reminding me what i love about Hawaii lol.

[@chefbabyryan1]

You are the Rare Pokemon of your Rare Poke Mon

[@tracyherwig8334]

Aww man!! Good one!

[@DillonTrinhProductions]

no

[@RedBeardedLife]

Damnit.....Beat me to it lol

[@Radjehuty]

Willing to bet Chef John actually wrote that one down

[@auroratrent9938]

hahahahahahah

[@KittyTimeAdventure]

AT the end of all your videos, when you say "and as always, Enjoy" i always say it with you. lol I love that.

[@kittykat8099]

Roasted and crushed kukui nut is the traditional nut used for poke, Hawaiians called roasted and crushed kukui nut "Inamona"

[@jakobsolkr4619]

Wow! I was litterally sitting here, not listening to a word you said, while cutting the fish, thinking "oh god, I wonder what brand that knife is!" and making up sentences on how to get the information out of you and where to buy one, and then you bust my train of thought! excellent! I really enjoy my high carbon knives. Seeing you use one yourself makes me appreciate my own even more! Great video! whatever you were making..

[@TheBlackbd]

I paused the video in the middle then liked it, subscribed to the channel and then continued watching. I loved his commentary. Hillarious!

[@crimsonKumo]

Time to put my sesame oil in the fridge, where it belongs.... whoops....

[@aa_955]

same

[@missyoyo34]

Me too

[@joyjoyoo]

It doesn't really matter actually.

[@joyjoyoo]

drk321 ours are in the cupboard and it's fine

[@joyjoyoo]

drk321 depends on the oil i suppose and we use it quite often, so i guess its alright. Do purchase a smaller bottle if not using it often. Wont be so wasteful =]

[@icarusbride3228]

Very interesting! We make something similar to this, though a bit simpler, here in Japan. In the Japanese version we cut the tuna into thin slices like you'd seen on top of nigiri sushi, and we only marrinate it for about 15 min in a sauce that is basically just soy sauce, sake and a tiny bit of sugar (and sometimes a bit of rice vinegar). I'd like to try this with tomatos as you've shown and maybe some avocado!

[@OmegaGamingNetwork]

I mean people paying $15 for a few pieces of raw tuna really isn't that far out there when people are paying $5 for a piece of toast.

[@miserablemagical92]

If you had to buy all the stuff to make this it would be a lot more than $15

[@nainmayoudavich7541]

FIFTY sir. FIFTY.

[@limelyx]

Dont forget you can use all of those extra ingredients for other meals too though,., get creative :)

[@KaijuRamen54]

+miserablemagical92 it'd be a little more than $15 but you'd also get more than one bowl plus ingredients left over to make more things with later...still a better deal

[@christopherwarsh]

Yeah, I was kinda surprised too- because in Hawaii $15 will get you almost a full pound of fresh poke in any style you like (without the rancid sesame seed oil 😱)

[@JV-mi2wp]

Honestly, I just love your videos because you cook awesome dishes and your voice is crazy soothing lol

[@catherinenguyen5612]

This is such a good recipe! I love eating poke with mango and avocado :)

[@sammas8103]

man thats it! I am opening hodgepodge restaurant. you're so good at everything that I can use your recipes to make everything. thanks very much

[@amojcher]

Love it. If you made the marinade in the silver mixing bowl and then added the tuna, that's one less bowl to wash.

[@jimmie200]

This looks delicious! Thank you for showing us how to make this dish, Chef John.

[@BBQGuys]

Great fresh summer recipe!

[@Bng210]

Looks delicious, can't wait to try it and taste, seems that all those ingredients will compliment each other. thank you again for another great video

[@marko3296]

can i substitute all that and make a lasagna?

[@charlineverona]

@ChefJohn I love your recipes they always get ideas to spark ! That lead to great recipes

[@latibass]

Raw fish is love, raw fish is life.

[@cowboythepygmygoat3947]

Hey, I'm not a fan of eating any raw fish but you did make it look yummy. 😊

[@airyrelic43]

Must. Resist. Urge. To run out and look for fresh tuna at 3 a.m. But definitely having this for dinner tomorrow, and possibly lunch the day after, and maybe a snack in between somewhere. Thanks for the awesome food voodoo, that you do, Chef John!

[@Khris1111]

Chef John is my everything ❤️

[@dasisosa23]

I was patiently waiting for a Pokémon pun.

[@MyLittleTurnip]

Poke Mango?

[@yuricorrea2491]

Poke bowl @ 6:14

[@yukineswan]

He said Poke bowl. Pokeball? Idk

[@ChristmasCrustacean1]

I don't have a smart phone so I can't find any of these poke bowl spots everyone is talking about, this recipe helped me.

[@urbanhealersofla]

Chef John, you improve the world. Your flawless, hilarious instruction is beyond reproach. I'd like to meet the guy who can make blanket statements about an entire race of people. "no Asian..." ever? Who knew Poke was so political? Got anymore controversial recipes? And out of curiosity- would you ever make some of the crazy deserts being made on The Great British Baking Show? Like maybe that green Scandinavian extravaganza from season 2? Food wish...

[@Regularblackgirl]

I can imagine how alert all the smokers got when we heard "weed" 😂

[@melanielau3304]

YEAH HAWAII REPRESENT! Lol this is the kind of food I shovel into my face at potlucks and Chef John has made this so fancy. 😁 Will definitely try this~

[@darrenknudson8641]

You made me "snort" laugh when you said "I mean I want Poke now, how the heck am I going to know if I want it two days from now"

[@sweetshoez]

Been vegan for a while now but I still love and watch all your vids chef John

[@cortarelva]

Just had dinner and now im hungry again. Thanks Chef John.

[@Koubiak]

Chef John, aren't you supposed to use a non-reactive (ie: non metal) vessel for marinades, especially acidic ones like this?

[@_orko]

where did you see an acid?

[@Krieghandt]

He didn't use any acids until he was ready to serve, so the dish was pretty neutral ph wise.

[@Novacification]

He clearly said the marinade should not be acidic but to add acidity after it was done marinating

[@swgriffin1977]

Well its a glass bowl, and there is NO acid in the marinade, Chef John even clearly says not to put acid in the marinade. But thanks for trying!

[@ecliptix1]

Stainless steel is non-reactive, whereas something like a copper bowl wouldn't be. Also, the marinade wasn't acidic at all.

[@lylymongeon]

I wouldn't know where to get the little seaweed curls, but would thinly slicing nori sheets give a similar effect/taste/texture? Those I have. tx.

[@xxx562]

Same thing

[@HolgerLovesMusic]

I will try this recipe with glass noodle. The glass noodle should absorb the marinate pretty nicely :) And maybe with a little more "thai" touch. More spicy :)

[@kenhughes009]

Chef Sam Choy has a poke making contest over here in Hawaii once a year. There are so many ways to make it, as long as you have high quality fresh fish. Although Ahi (tuna) is the traditional fish, many different kinds of fish are used here to make poke. Poke is like chili everybody has their own version. Aloha.

[@StarcallerCeri]

I'm definitely going to make this and become a poke master.

[@taylorazeka6018]

I love that you did this dish!

[@DaveH82]

I *was* admiring that knife! Chef John's a psychic now?

[@cherdrol]

Wow this looks so good. I want it right now.

[@gatovillano7009]

Mmmm, I feel inspired to try to make some poke sushi. That would be so tasty and looks pretty easy to do.

[@palaceofwisdom9448]

You left out the most vital step... when you make the hokey poke you turn yourself around. That's what it's all about!

[@amazinggrace5984]

This recipe is a God send you truly do love us omg thank you

[@xbalraj]

oh my, that fish looked so amazing. in Dallas, everything has been frozen by time it gets to market.

[@Phantim3dx]

Subscribed to your channel (many years ago) because of the amazing dishes you make (can't get enough of your oxtail stew recipe from 2007, yes I've lurked for awhile), but please...steer clear of Asian based cuisine, it does not need to be gentrified, refer to your take on duck adobo. my Chinese-Filipino grandmother would have come out of the grave if I played that video near her tombstone. On a lighter note, your cutting board is beautiful.

[@IvysKitchen]

That's so true! So many poke bowl restaurants !

[@ACTUAL_FACTSS]

I've been waiting. THank you Chef John!

[@jacobvig0]

Love the plate. What brand ?

[@happyfoodstube]

Looking good! My mouth is watering!

[@ayeletle9761]

As a lover of all things fish, this looks so delish! :-) but man, where do i find fresh tuna....

[@vi3tboy88]

Chef John, i can guess you live at Ocean ave area near CCSF because your recipe seems to trend with what happened in the area.

[@aquilestadeu]

Wonderful idea!

[@gammafighter]

The hawaiian nut is kukui. This is a variation on shoyu (soy sauce) poke. There is limu poke, which is like shoyu poke with seaweed, but it's usually the kind of seaweed that looks like veins, not the flat toasted kind. Chef John was right about adding sweet onions- that would make this really good. I prefer spicy poke, which is made with a spicy mayo sauce instead of shoyu, and roe, but is otherwise very similar.

[@CorvusOfMellori]

What does he say springs up in the neighbourhood at 0:12 - 0:14?

[@DominicSear]

I love Hawaii 5-0 so I must love this recipe! Mahalo Chef John!

[@KL_Stereo]

I too love the police

[@timpani25]

cook 'em, dano!

[@PickleJoJo]

Got REAL CONFUSED WHEN HE SAID " Pour in some Weed" 1:55

[@victoriaazizagdam2521]

Did he say macadamia nuts and then say they're from a can? @ 1:50

[@JungleScene]

chef john confirmed 420 friendly.... Love the maui wowie reference!

[@shawaam]

Tuna is really such a beautiful meat.

[@robertoparra9969]

I like the spicy mayo version myself, I loved getting the bowls for $5 in hawaii.

[@danielvutran]

Purists hate him! See Chef John piss off people with sticks up their ass with just one video! xD

[@khaledabulaban7792]

thank you chef so much ...and by the way I study culinary arts to be just like you.

[@marlensalinas1655]

Whaaaaat No CAYENNE?!💔😦

[@schwaggbagYES]

Could you do a "pourable" version of this recipe, please?

[@AnnieFuturepilot]

Me and my husband had poke twice in kauai. It was amazing!

[@KoNaLo808]

Hi Chef John. The nut your looking for is kukui nut. More specifically, you need inamona.

[@SUL6AN64]

Speaking of ceviche, can you do a recipe for a shrimp ceviche (ceviche de cameron)?

[@susorasu]

that is one nice looking cutting board

[@queen2be1000]

This looks so good..

[@Tzadeck]

It's really difficult to get authentic food outside of the locale for any reasonable price, so everyone who is upset about that is being a bit silly. I've spent half my life in America and half in Japan, and I've learned that you really can't copy the cuisine of the other country without spending a lot of time and money. So you just need to accept that when people localize your recipe it will change; some will be necessary changes, some won't be necessary, but that is simply how food works.

[@jessm305]

I'm from Hawaii and that looks damn good Chef John! :)

[@Vza004]

Chef J, you should try with an Magicarp.

[@ChefNausa]

how to adjust if my marinade way to salty?

[@OldManCookin]

Chef your poke is ok with me.... :)

[@nisha.renae76]

Thanks for sharing I love poke as I am a girl from Honolulu Hawaii much aloha

[@wyattnielsen2937]

Any thoughts on dressing the rice?

[@Stealingcandy1o1]

Fresh red chilies are good too over the dried stuff. Fresh limu over the Wakame of you can get it.

[@Shilag]

I'll take my Poke to Go, mon!

[@imjustacritic]

Does sushi grade frozen tuna work? Fresh tuna is rather hard to find

[@go59mets]

So... can we call this a Poke-bowl? ;)

[@michaelwould]

There are 1000's variations of Ahi Poke "Hawaiian Style Poke" uses Kukui Nuts as well as Sea Weed "Limu" not that dried stuff you used but in this but it is good, instead of using cayenne you would use "Hawaiian Chili Peppers" But yes otherwise this is close enough :D it's hard to say you are "WRONG" because this is still a legit recipe :D Since you are using Sushi Rice you don't need the acid the rice has the vinegar already, and you can add some chopped up Avocado to that as well :) looks legit Food Wishes Man as always ENJOY!!

[@limelyx]

I'd love to try some of this if I can! I'll probably have to use some good Salmon instead though because there is no way I'm going to find any form of Tuna other than canned tuna here ^^ Not sure about the seaweed either, but maybe I can find something like it :)

[@justaddmusclecom]

Poke Bowls are so good. I wish they had a local Poke Restaurant here in Florida. I am too lazy to always cook for myself and its nice to go try some one else food once in a while lol.

[@SuburbAllied]

Do you really need salt when you have a tonne of soy sauce in it?

[@spiv]

a bunch of poke bowl spots popped up around his place. i love chef john, lol

[@ghaelis]

Amazing! Thank you Chef John :)

[@London1869]

When I read any recipe I hear it in your voice.

[@elwynbrooks]

poke bowl stops hehehe I love the puns on this channel

[@jonathanlin66]

perfect for asian like me who already has all the ingredients

[@PilsnerGrip]

Oils usually go bad after 6 months - a year, depending on the oil, when not in a fridge. Nothing wrong with refrigerating it, just can be harder to cook with if it firms up.

[@thoruszwolf4153]

love how this recipe looks, gonna give it a try this weekend, going to go nicely with the Watermelon juice :D ... gotta catch'em all -'J

[@Extinguisher1970]

I would love to eat things like this. It looks very good. But I'm afraid of eating raw fish, that's scary.

[@karenamanda1958]

Was that toasted sesame oil?

[@carpenoctom]

soy sauce needs salt? i'm confused...

[@bridgettemaharaj8322]

SO Ono it broke da mout! .... NOMNOMNOMNOM .... Pearl City Gal here!

[@mfcyeahyouknowme]

CHEF JOHN!! I was JUST about to research Poke sauce... Stop reading my epicurean mind!! 😃

[@RunEscaqe3]

Those beans are edamame(枝豆) which is young or immature soybeans they are not quite the same as normal soybeans though since if you know, normal mature soybeans are much tougher and also much smaller in size. Anyways nice recipe as always!

[@zengarang]

I always keep my sesame oil next to the stove, and it hasn't gone bad...yet...

[@anon4096]

kukui nut. i think most would rehydrate the wakame first. its very different from limu.

[@cbanks1980]

awesome

[@chrissnyder3809]

This is awesome since I suck at making sushi rolls

[@Jay-qh6uv]

Missed a golden opportunity by not saying "You are after all the Poke Master!"