Hawaiian Shoyu Ahi Tuna Poke 

How to make delicious tuna poke at home with only a few ingredients. Recipe: bit.ly/tunapoke
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Back in 2012, we traveled to Las Vegas. Andy was so excited to find a shop that only sold poke (pronounced “poh-kay”) when we were looking for interesting places to eat on Yelp. The first time I tried it, I was very surprised that it’s so simple yet very familiar. When I worked in a Japanese restaurant, I tried the raw fish over rice dishes like tekka don or chirashi. The idea of a poke bowl has some similarities yet is a unique taste experience. Unlike the fish quality of sashimi and nigiri, poke can be made with cheaper pieces of fresh fish so it becomes more affordable.
What is Poke?
First of all, it is written as poke, not poké, and pronounced “poh-kay”, not “poh-ki”. The simplest traditional poke consists of chunks of raw seafood, most commonly ahi tuna, marinated in Hawaiian salt or shoyu (Japanese soy sauce), chopped seaweed (limu) and kukui nut. Green onion, sesame oil, and chili pepper are popular additions for the shoyu variation.
In recent years, fast-casual poke shops started popping up all over the States. A ubiquitous food in Hawaii has become a commodification and the latest phenomenon in the mainland. During our grocery tour, one of the guests asked Andy where his favorite place to get poke was and he said that it was nowhere around here. What many of the poke shops that have recently popped up serve is essentially deconstructed maki rolls where you select a raw fish, some vegetables, toppings and a sauce of your choice. Typical Hawaiian poke is made of just a few ingredients and it's so easy to make it yourself.