Poke, pronounced POH-keh, is a traditional Hawaiian fish preparation that has evolved into what today is a combination of cubed sashimi-style seafood tossed with a variety of Hawaiian and Japanese condiments. It is typically served as an appetizer and its flavors reflect the cultural and culinary melting pot that make up the Hawaiian islands. <br /> <br />We prepare a vegetarian version at home with tofu and serve it over a wonderful salad made with kale, broccolini, edamame, and brown rice. The flavor combinations in this salad are unique and wonderfully refreshing. It makes a perfect light and satisfying summer lunch. <br /> <br />You can prepare the poke up to a day in advance. Just resist the temptation to eat it all before you make the rest of the salad. Kukui nut and ogo seaweed are Hawaiian products that you may struggle to find away from the islands. Feel free to substitute finely chopped macadamia nut for the kukui. You're most likely to find ogo, also called limu, at a Japanese market. Ogo adds a unique flavor and crunchy texture to the poke, but you will enjoy the poke without it just as well.

Share: