Yum, a poke

Poke Californienne

The word poke in Hawaiian means to cut. At the origin, this small dish was prepared Hawaiian fishermen who used to cut off the less noble parts of their day’s catch, tuna or salmon, that they ate as appetizers.


Place the dried algae in two separate bowls. Cover with boiling water and allow to sit until they are rehydrated and tender (about 5 min). Drain and dry with absorbing paper.

Chop up the wakame. Place with the other algae in a big salad bowl.

Add the tuna, onion, spring onion, sesame seeds, soja sauce, sesame oil, honey and pimento in the salad bowl.

Season with a pinch of salt and mix delicately. Taste and rectify the seasoning if needed.

Allow to sit 2 min at room temperature, then serve with or without rice.

la cuisine americaine livre

La cuisine Américaine familiale & authentique by Cathleen Clarity, photographs by Nicolas Lobbestaël, styling by Soizic Chomel de Varagnes, published by Hachette Cuisine.

Also discover the cobb salad, the traditional American salad and the easy recipe for a tuna poke bowl.

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- tablespoons (about 1 g) wakame dried algae

- 1 teaspoon (about 0,5 g) hijiki dried algae (optional)

- 340 g or raw red tuna dice up in 1,5 cm

- 85 g of soft onion diced up in 0,5 cm pieces

- 1 thinly minced spring onion

- 1 teaspoon (about 3 g) of blond or black sesame

- 4 teaspoons (about 2 cl) of soja sauce

- 2 teaspoons (about 1 cl) grilled sesame oil

- 1 teaspoon (about 0,5 cl) of honey

- Crushed red pimento (optional)

- Fleur de sel

- Steamed rice or sushi rice

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