Serves 6 to 8

Poke, like Lomi Lomi salmon and Sashimi, is raw fish.  It should be make with sushi or sashimi grade fresh, fresh, fresh Ahi tuna which unfortunately is very expensive.  This recipe calls for a pound of tuna.  This is a recipe about which you do not have to be precise.  Add what you like in what proportions you like.  You can only afford half a pound, fine; add a bit less of the other ingredients as well.  You’re feeding a gang, great; add more.

1 pound fresh, fresh, fresh sashimi-grade Ahi tuna

2 to 3 tablespoons dark soy sauce

1 or 2 green onions, finely chopped, including the greens

1 teaspoon sesame oil, or to taste

1 teaspoon grated fresh ginger root, or to taste

1 or 2 small hot chilies, seeded and minced very finely, or to taste

1 teaspoon toasted sesame seeds *

1 teaspoon roasted and finely chopped macadamia nuts

Red Hawaiian Salt to taste
 

Boc-choy

Ice

Combine all ingredients in a large bowl, cover and refrigerate until thoroughly chilled.  to serve, shred Boc-choy finely, like cabbage for coleslaw and line a serving dish with it.  Pile the chilled Poke onto it.  Place the serving dish on another dish filled with cracked ice.  Serve with chopsticks.  This is usually considered a “Pupu,” or appetizer.

* To toast sesame seeds, place them in a small dry skillet over medium heat and stirring frequently, toast for 2 to 3 minutes or until golden brown.  Watch closely as burn easily.