Recipe courtesy of David Rosengarten

Limu Poke Salad

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  • Total: 1 hr 25 min
  • Prep: 1 hr 15 min
  • Cook: 10 min
  • Yield: 6 servings
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1/2 cup fresh orange juice

2 tablespoons vegetable oil

2 1/4 teaspoons sugar

1 1/2 teaspoons sesame seeds

1 1/2 teaspoons white wine vinegar

1 1/2 teaspoons soy sauce


2 cups ogo (Hawaiian seaweed), cleaned and drained

3/4 cup soy sauce

1/4 cup white wine vinegar

1/4 cup mirin (sweet rice wine)

1 cup sugar

1 tablespoon black sesame seeds

1/8 teaspoon jalapeno, minced


1 cup soy sauce

1/2 cup firmly packed brown sugar

3/4 teaspoon peeled, minced fresh ginger

1/2 teaspoon dried crushed red pepper

1/4 teaspoon Chinese 5 spice powder

6 (3-ounce) sashimi-grade Ahi steaks


  1. For the dressing: Combine all of the ingredients in a small bowl. Cover and refrigerate until ready to use.
  2. For the salad: Blanch the seaweed in a large saucepan of boiling salted water for 2 minutes. Drain. Transfer to a bowl. Bring soy sauce, vinegar, mirin, and sugar to a boil in a small saucepan, stirring to dissolve the sugar. Pour the mixture over the seaweed. Mix in the sesame seeds and jalapeno. Cool completely. Drain.
  3. For the tuna: Mix the first 5 ingredients in a large bowl. Add the Ahi and toss to coat. Let stand 1 hour at room temperature. Preheat the broiler. Place the Ahi on a foil lined baking sheet. Broil until rare, about 1 minute per side. Arrange the seaweed salad on plates. Top with Ahi. Ladle over the dressing and serve.