Super-simple tuna poke makes a quick and refreshing one-bowl meal.
Poke , a raw-fish salad, is like the hamburger of Hawaii, ubiquitous at family gatherings, parties, tailgates, and supermarket delis across the islands. I've seen the Hawaiian word poke translated variously as "to chop" or "to cut crosswise," in reference to the way in which the fish is cut, so perhaps it's more accurate to say that poke is like the chopped salad of Hawaii.
I'm not kidding when I say that it's sold in supermarket delis. Walk into any supermarket in Hawaii and you'll see an array of at least a half dozen different poke options in the glass display case, in the same way that a New York deli might have bins of egg salad or pasta salad. Poke with soy sauce. Octopus poke with wasabi. Salmon poke with fish roe. Vegetarian avocado poke. Tuna poke with kimchi, and everything in between.
When selecting tuna for poke, I look for pieces that have relatively little connective tissue—the white membranes that separate muscle groups—because this can make the cubes tough and chewy. Deep red, lean meat from the back and sides of the fish is ideal, and I use a sharp knife to cut it first into strips, then into bite-size cubes.Onion is one of the major ingredients in most poke recipes, and, if you're not careful, it can overpower the fish.
Your ability to find limu on the mainland lies somewhere between tough and impossible on the difficulty meter, which is why many versions of poke don't include any seaweed or algae at all, or perhaps a sprinkle of nori or furikake at the most. I used to work at a restaurant in Boston where we'd serve a version of poke that was seasoned with hijiki, a Japanese seaweed.
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