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Hawaiian Style Poke

  • Yield: 8 to 10 servings as an appetizer


  • 1 pound Ahi tuna, cut into 1-inch dice
  • 1/2 cup chopped limu kohu (red seaweed)
  • 1 teaspoon inamona (roasted, crushed kukui nut), optional but very traditional
  • 1/2 cup aloha shoyu (soy sauce)
  • 1 Maui onion, diced
  • Inamona:
  • 1 cup whole kukui nuts


  • Mix all ingredients and chill for 1 hour.
  • Inamona: Roast nuts whole over a grill or in a 325 degree F oven until golden brown for 90 minutes.
  • Crack 1 kukui nut, and if it is a dark brown color, they are ready. Cool nuts, scrape out the nutmeat, and chop finely. Add Hawaiian salt, to taste.