{"id":17624,"date":"2015-03-09T06:00:52","date_gmt":"2015-03-09T13:00:52","guid":{"rendered":"https:\/\/shescookin.com\/?p=17624"},"modified":"2022-08-16T13:43:26","modified_gmt":"2022-08-16T20:43:26","slug":"make-hawaiian-ahi-poke-at-home-mahalo","status":"publish","type":"post","link":"https:\/\/shescookin.com\/make-hawaiian-ahi-poke-at-home-mahalo\/","title":{"rendered":"Make Hawaiian Ahi Tuna Poke At Home #Paleo"},"content":{"rendered":"
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Steamy days in the islands call for cool food that provides instant sustenance without heating – and that’s how Hawaiian poke (pronounced POH-kay) was invented. Just like all species, humans seek foods that are available to them and provide necessary sustenance.<\/p>\n
In California, there’s a poke shop in practically every strip mall. However, poke originated in the islands of Hawaii and is served as poke bowls in fish shacks and grocery store plate lunches everywhere. Hawaiian culture has always revolved around the sea.\u00a0Ancient Hawaiians drew their sustenance – physical and spiritual – from the land and sea around them. Guided by a philosophy that paired a cycle of cultivating and harvesting plants and animals with conservation of those resources, they lived in balance with their environment. Even in modern Hawaii, poke epitomizes healthy clean eating for islanders, native or not.<\/p>\n
Served as an appetizer or side, poke is as popular as plate lunches in Hawaii and served in the home, at parties, and available everywhere – from \u00a0tiny seafood shacks on the sand to local supermarkets like Foodland.<\/p>\n
If you love sashimi, you’ll love poke. Even if you’re not keen on the idea of raw fish, poke might just be the way to initiate your palate since it’s quickly marinated in a light savory sauce, can be served over rice*\u00a0for a “poke bowl”, and dressed up with an assortment of tasty condiments and garnishes.<\/p>\n
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Ingredients for Hawaiian Ahi Poke<\/p>\n
A perfect example of true Hawaiian poke would be Mauai’s poke champion,\u00a0Chef\u00a0Jayson Kanekoa<\/a>‘s recipe. Kanekoa is the\u00a0Executive Chef at the Waikoloa Beach Marriott and shared a pared down version (2 lbs. of ahi tuna versus 5 lbs. for the competition) of his winning recipe on Food Republic. However, the dressing for Hawaiian poke is soy sauce based which doesn’t work for people on a low sodium diet or for the increasingly popular paleo lifestyle. I adapted Chef Kanekoa’s recipe to be low sodium and paleo-friendly<\/strong> with ingredients that I use to mimic the salty, umami of soy sauce without all the sodium.<\/p>\nPaleo (No Soy) Hawaiian Ahi Tuna Poke Recipe<\/h2>\n