Recipe courtesy of Umekes Fishmarket Bar & Grill

Kanaka Poke

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  • Level: Intermediate
  • Total: 1 hr 5 min (includes chilling time)
  • Active: 35 min
  • Yield: 4 servings
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1 1/2 pounds sashimi-grade ahi tuna, cut into 1/2-inch cubes

4 ounces green onion, sliced

4 ounces yellow onion, sliced

1 1/2 ounces oyster sauce

1 ounce soy sauce 

1 ounce Chile Pepper Water, chilled, recipe follows

1 ounce brown ogo seaweed, roughly chopped 

2 teaspoons Hawaiian salt 

Hawaiian Chile Pepper Water:

10 Hawaiian chiles

4 cloves garlic 

2 ounces white vinegar 

2 teaspoons Hawaiian salt 

2 tablespoons limu kohu seaweed, optional


  1. In a large bowl, combine the tuna, green onion, yellow onion, oyster sauce, soy sauce, Chile Pepper Water, ogo and salt. Mix together and chill before serving.

Hawaiian Chile Pepper Water:

  1. Blend the chiles, garlic and vinegar in a blender or food processor. Transfer the mixture to a small saucepan along with the salt and 2 cups water and bring to a boil. Remove from the heat and add the limu kohu. Let cool, then chill.