Basic Poke

This recipe is confusing! In the preface, the author adds wasabi and tamari but these are not indicated in the ingredients or recipe that fallows. Nor is the chopping of the seaweed. Also, Candlenuts are slightly toxic if not cooked-there is no mention of this and that they should be roasted first. A more straightforward recipe is Sam Sifton's Tuna Poke.

Well this recipe does say it's"basic"! With respect, I suggest a far more satisfying other recipe that is reflecting many of the variations other readers sensibly offer is by our very own editor, Sam Sifton--he includes all the traditional ingredients more often employed inc soy, mirin, ginger, garlic...& I always add a short of lime juice at the end! Also with Poke, a short period (approx 1 hr) of refrigerated marination a distinct advantage..this is highly recommended!

I more or less combined this version with the one posted by Sam and then followed a suggestion: I added avocado which works really well. I was also influenced by the poke I buy at the sushi take-out in that their version has the elements a bit separated in the tray and a bed of either a leafy green or rice. (kind of like Margaret's comment). My first poke was more of the bowl method but my second was more of the compartmentalized method and it made me very happy.

Thankfully, As of August 2018, the sale of Marlin within the continental USA is forbidden. Their stocks are very depleted worldwide, so this is a good thing indeed. Hawaiians continue to harvest Marlin, but must consume it locally. Yellowfin tuna are now being “farmed” in the open ocean. Try it instead or Ask your local fish merchant for skipjack, a fast growing and sustainable tuna. Both are authentic Hawaiian Poke fish

Thanks for substitute suggestions. It would be nice if the Times made suggestions for these types of ingredients that are not available in most local markets and would have to be mail ordered. Not everyone lives in Manhattan.

I don't think I can find lime kohu here - east coast -. what would be a good substitute?

We vacation in Big Island every year. Even Poke sold at the deli counter of grocery stores is delicious. It's the freshness of fish that counts. Ginger is a must as well as soy sauce. The locals make them with Maui onion, not diced but sliced. Here in Georgia, I use Vidalia sweet onion. If sashimi quality tuna or marline is not available, you can use frozen tuna and sear it.

And cilantro and thinly sliced jalapeño for a different take on this

I used a wasabi, soy & sesame oil as dipping sauce. Also placed in a bed of greens with cucumber slices encircling the poke.

Lots of great ideas here! I would skip the white onions and throw in some finely minced fresh ginger instead. I also top my poke with Japanese furikake, rather than the Hawai'ian varieties of limu--I'm not sure the latter are even available here in Vancouver. A few extra toasted sesame seeds don't hurt either.

Add agave nectar or honey for added interest.

Substitute macadamias if kukuis aren' available the day your fish is fresh.

This is simple and so good! I added a few dashes of soy sauce and sesame seeds.