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Meal Type

Cuisine

Poke Aku

Featured in the Honolulu Star-Bulletin on September 7, 2005.

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Ingredients:

Poke Aku

  • 1 lb aku (skipjack tuna) or ahi (yellowfin tuna)
  • 1/2 cup blanched and chopped limu kohu* (seaweed)
  • 1 tablespoon Hawaiian salt (can be reduced to 1/2 tablespoon)
  • 1 Hawaiian red pepper, seeded and minced
  • 2 teaspoons inamona (ground, roasted kukui nuts)

Directions:

  1. Cut aku into 1/2-inch cubes.
  2. Combine limu, salt, pepper and inamona; add fish cubes and mix well.
  3. Chill before serving.

Makes 6 servings.

Note: Limu kohu and inamona may be omitted; other varieties of seaweed such as manawea or lipoa may be substituted if desired.

Approximate nutrient analysis per serving:
120 calories, 4.5 g total fat, 1 g saturated fat, 30 mg cholesterol, >1330 mg sodium, 1 g carbohydrate, 0 g fiber, 0 g sugar, 18 g protein.

In the reduced salt recipe there is approximately 760 mg sodium.

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