Albacore tuna poke

Poke is a traditional Hawaiian dish of raw fish prepared with fresh ingredients, and this easy-to-make recipe features albacore caught with trolling lines or pole-and-line.

Recipe by Hajime Sato
(Serves 1)

Ingredients

• 6 ounces raw albacore loin (sashimi grade)
• 1 ounce chopped sweet onion
• 1 1/2 ounce ponzu shoyu
• 1 teaspoon roasted sesame seeds (white or black)
• 1 teaspoon sesame oil
• 1 teaspoon dry roasted macadamia nuts
• Pinch dried garlic
• Handful of all-natural kaiso salad (If premade all-natural kaiso salad is not available, substitute 1 small sheet (approximately 4 square inches) of dried seaweed like nori, cut into 1/4 inch strips.)

Preparation

1. Cut the albacore into 1/2 inch cubes.
2. Cut the onion into 1/4 inch pieces.
3. Combine everything except the macadamia nuts.
4. Top with chopped macadamia nuts.

Meet the chef

Hajime Sato

Hajime Sato is an internationally recognized chef and sustainable seafood advocate. He is the chef and owner of Sozai, the award-winning Japanese restaurant/sustainable sushi bar located near Detroit, Michigan. Hajime is a Certified Saké Advisor, sushi-making teacher, potter, sumi painter, and friend to all animals. Born and raised in Japan, Sato earned a 2024 James Beard Award for Best Chef: Great Lakes. This poke recipe is one of Hajime’s favorites to share because it is simple to make and sustainable! Find Hajime on Instagram @banchohajime.