For making poke (a raw fish salad often served as an appetizer in Hawaii) at home, Sheldon Simeon first recommends stocking your pantry with a few Hawaiian staples. Ogo, a lacy, reddish-brown seaweed, is the most common variety stirred into poke. Inamona, also a popular sushi topper, is made from roasted and ground kukui nuts and salt. (It's available online at the family-owned, but you can also substitute roasted macadamia nuts and grind them yourself). Toss softly as to not break up the ahi, and dig into Hawaii's hottest dish.Test Kitchen Tip: Make sure you make this dish the same day you buy your tuna to ensure a fresh flavor. Purchase the sushi-grade tuna from a reputable fishmonger, or the fish counter at your grocery store.

Sheldon Simeon


Erin Kunkel; Styling: Melissa Padilla

Recipe Summary

5 mins
5 mins
Serves 8


Ingredient Checklist


Instructions Checklist
  • Stir together tuna, onion, soy sauce, salt, ginger, inamona, chile, and, if desired, ogo. Transfer mixture to a serving plate. Garnish with scallions, and serve immediately.