Until the 1970s, recipes for poke were rare; it was simply something everyone in Hawaii made. Now there are poke cookbooks, including two by Chef Sam Choy of Oahu, whose annual Poke Festivals draw thousands of entries from several countries. This version is traditional, except for the omission of ogo, a brownish red seaweed common in Hawaii but hard to find elsewhere. If you have a source, chop about a half cup into 1-inch pieces and add to the ahi tuna along with the other ingredients. -Michele Anna Jordan
Wine recommendations: Ahi, especially raw, is rich and fat on the palate; a sparkling wine cleanses the palate with each sip, leaving it refreshed for the next bite. Try a Spanish Cava such as Cristalino NV Brut Cava, Freixenet Elyssia Gran Cuvee Brut Cava or Iron Horse Vineyards 2005 Brut Rosé. Beer, too, works well, especially a refreshing lager, such as Kona Brewing Company’s Longboard Island Lager.
- 24 macadamia nuts, shelled (or 12 kukui nuts, also called candle nuts)
- 1 teaspoon kosher salt
- Pinch red pepper flakes
- 2 pounds sashimi-grade ahi tuna, trimmed of any dark flesh and cut into 1-inch cubes
- 3 green onions, white and green parts, very thinly sliced
- 5 tablespoons soy sauce, plus more or less to taste
- 1⁄2 to 3⁄4 teaspoon red pepper flakes
- Hawaiian alaea salt, lightly crushed, or kosher salt
- 1 tablespoon inamona*
Make the inamona:* Preheat oven to 225˚F. Roast the macadamia nuts (or candlenuts) for 12 minutes, or until golden brown. Transfer them to a large mortar and crush with a wooden pestle, leaving them somewhat coarse. Add kosher salt and red pepper flakes and stir. Set aside. (You can store the remaining, covered, in the refrigerator for up to 6 months.) To assemble the poke: Put the cubed tuna into a medium bowl and add the green onions, soy sauce and red pepper flakes. Toss gently, cover and chill for at least 1 hour. To serve, transfer to a chilled bowl. Sprinkle very lightly with salt, scatter the inamona over the poke and serve. *Also sold in Hawaiian markets.