Ahi Tuna (Sashimi Grade) – 1 pound

Fresh Sea Asparagus – 1 ounce

Fresh Ogo Seaweed – 1 ounce

White Onion – half of small onion

Green Onion – 3 stalks

Red Alaea Salt – 1 teaspoon

Chili Pepper Paste – 1 tablespoon

Sesame Oil – 3 tablespoons

White Soy Sauce – 3 tablespoons

Poke – The Pacific Ocean encircles the Hawaii Islands creating a colorful and fertile underwater habitat. Hawaii’s vibrant ocean life and its responsible fishery practices ensure the freshest and diverse seafood products. The Hawaiian Poke, a traditional Hawaiian dish, consists of the freshest raw fish flavored with variations of seaweed, herbs and Hawaiian spices. In Hawaii, the name ”Ahi” alludes to two species of tuna: Yellowfin Tuna and Bigeye Tuna. Due to its firm texture and mild flavor, the ahi tuna is a perfect fish for sashimi (Japanese style sliced raw fish dish). The Hawaiian cuisine incorporates its ancient fishing traditions, fish preservation techniques, exotic natural spices and nutritious seaweed from the ocean. Red Alaea Salt represents an unrefined sea salt combined with the red alae volcanic clay found in the Hawaii Islands. The Hawaiian Ogo Seaweed brings balance to the fresh seafood through its soft texture and delicate flavor. The nutritious and cultivated Sea Asparagus, a green ocean vegetable with salty flavor, serves as a delicious ingredient and super food in the Hawaiian cuisine. While exploring Hawaii, also called the Big Island, we sampled a simple poke recipe served at the ’Ulu Ocean Grill Restaurant at the Four Seasons Resort Hualalai. By the tableside, the prepared ingredients are freshly assembled delivering a wonderful and refreshing dish. The Hawaiian poke is a canvas of harmonious colors, shapes and flavors.