Poke is to Hawaii as tartare is to the French. Although the original tartare was made with raw steak. Hawaiians have been marinating “chunks” (translation for poke) of meats including seafood for what seems like centuries.
If you happen to live in a major metropolitan city you probably noticed a recent increase in poke bowls appearing on menus in various restaurants.
Ahi poke is incredibly easy to make and the flavor combinations are virtually endless, which is why I believe it appeals to people so much. Check out Byron Talbott’s version of ahi poke below and make your own poke bowl.
