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Let me introduce myself. My name is Mark Sisson. I’m 63 years young. I live and work in Malibu, California. In a past life I was a professional marathoner and triathlete. Now my life goal is to help 100 million people get healthy. I started this blog in 2006 to empower people to take full responsibility for their own health and enjoyment of life by investigating, discussing, and critically rethinking everything we’ve assumed to be true about health and wellness...

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May 01, 2010

Primal Poke Salad

By Worker Bee
36 Comments

Let’s start by clarifying that the “poke” in this salad is pronounced Po-keh, and refers to pieces of raw fish flavored with tamari, onions and other seasonings. Poke is a traditional Hawaiian dish and the heart and soul of this salad recipe submitted by Shaleah Poster. Shaleah’s maternal family is from Hawaii, so her Primal Poke Salad deliciously combines her heritage and her Primal lifestyle.

If you’re a sashimi lover, this salad is for you. The delicate flavor and buttery texture of raw Yellowfin tuna is complimented perfectly by the bold flavors of tamari, sesame and onion and the crisp texture of carrots, snow peas and asparagus. A garnish of sesame seeds and avocado give this light salad a rich, satisfying finish.

The simple sauce that flavors the raw tuna also acts as the main dressing for the salad, although you can take Shaleah’s suggestion and also drizzle the salad with a few teaspoons of tamari thinned with water. We also couldn’t resist adding a little more oil to the tossed greens; sesame oil adds a toasted, nutty flavor and avocado oil lends its smooth, rich texture and just a hint of extra avocado flavor.

If you invest in a bottle of avocado oil for this recipe, you can use it in place of other oils for pretty much anything you cook. The high smoke point (upwards of 500 degrees) makes avocado oil a suitable choice for sautéing, grilling or other high heat cooking. However, the buttery texture and delicate avocado flavor are often lost when subjected to high heat, so you may want to save avocado oil for drizzling over salads and already cooked meat, seafood or vegetables.

Shaleah pointed out that this recipe omits two traditional ingredients that can be hard to find stateside: kukui nuts (also known as candlenut) and limu, a type of seaweed. Correct us if we’re wrong here Shaleah, but in a pinch macadamia nuts might add a similar crunch when kukui nuts are nowhere to be found… as for the limu, check Japanese markets where a similar type of seaweed is often sold as “ogo.”

Even without these two traditional ingredients, however, we’re happy that poke (remember, it’s po-keh) has found its way into our salad bowl.

Servings: 2

Poke Ingredients:


  • 1-2 tablespoons tamari
  • 2 tablespoons avocado oil
  • 1 tablespoon sesame oil
  • 1/2 cup sliced green onion
  • 1/4 cup  finely chopped white onion
  • 1/2 pound sashimi grade tuna, cut into cubes
  • Crushed red pepper to taste
  • Plenty of limu if you’re lucky enough to find it

Salad Ingredients:


  • A handful of your favorite leafy greens (a combination of delicate and crunchy greens work well, like arugula + romaine)
  • 1-2 green onions, very thinly sliced at an angle
  • 1-2 carrots, cut into matchsticks
  • A half dozen or so lightly cooked asparagus spears, cut into 1-inch pieces
  • A generous handful of snow peas, cut in half
  • 1 tablespoon tahini, thinned with 1 or 2 tablespoons of water
  • 1-2 tablespoons crushed sesame seeds
  • 1 Avocado, thinly sliced

Instructions:

For the poke, mix tamari and oils together.

Add the rest of the ingredients and mix gently. Let chill while you make the salad.

For the salad, toss all but last two ingredients together in a large bowl. Divide the salad into individual bowls and split the poke between them. Garnish with sesame seeds and sliced avocado.


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36 Comments on "Primal Poke Salad"

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Jenny
Jenny
6 years 4 months ago

Poke Salad Annie. Always wondered what that was!

Shebeeste
Shebeeste
6 years 4 months ago

Actually, poke sallet is this: http://en.wikipedia.org/wiki/Pokeweed Different region all together. I’d eat either one!

David R
David R
4 years 11 months ago

Can’t believe I’m the only one thinking about this classic

http://www.youtube.com/watch?v=qz4DvG4bQ2o&feature=related

gt74
gt74
6 years 4 months ago

Looks fantastic – definately one to try.

trackback

[…] Original post by Worker Bee […]

Venna
Venna
6 years 4 months ago

Could you use other types of fish? Tuna is REALLY expensive here.

fireandstone
6 years 4 months ago

I my area, Winco carries ahi tuna steaks that are flash frozen right after catch at $3.98/lb. They may also be available through Costco, Sam’s Club etc..maybe even (gasp!) Walmart. I thaw a steak in cold water for about 10 minutes and then slice it sashimi style and eat it with wasabi. They taste absolutely ocean fresh.

Sarah
Sarah
6 years 4 months ago

i’ve seen poke done with salmon – actually I’ve never seen it done with tuna before

Shaleah
Shaleah
6 years 4 months ago

I’ve done it with salmon before! Actually, last time I made it, I used some good salmon.

Janet
6 years 4 months ago

I love sashimi. This is a great idea and no cooking required.

Primal Toad
6 years 4 months ago

My older sister will be salivating over this salad! I might be playing tennis with her tomorrow so I will show her what eating Primal food is all about!

Shaleah
Shaleah
6 years 4 months ago

Tell me how you like/liked it!

Barbara(Blood,Sweat and Heels)
6 years 4 months ago

Holy Yum! That is one of my favorite treats when I can find it…Now it will be made at home:)

Thanks Mark:)

Babs

Shoony
Shoony
6 years 4 months ago
Hi Mark I’ve been pondering something and I was wondering if you would have any thoughts on it. It’s not relevant to this post, I apologize. I was reading an interview of Gary Taubes on the Internet a while back. The interviewer brought up a study that he had encountered. Apparently, it was found that despite a diet almost entirely comprised of fat and protein, the Inuit are not in a state of ketosis. Gary mentioned that he had read the same study and was perplexed by it. This must mean that the Inuit have an extremely efficient gluconeogenesis system.… Read more »
Shoony
Shoony
6 years 4 months ago

And i understand that many of our carbohydrate sources have unique drawbacks. Lectins, anti-nutrients, gluten, etc. And most allergies are from the plant world. I’ve never heard of a beef allergy. I guess that says a lot too.

Food for thought, anyways.

Cloudforest
Cloudforest
6 years 4 months ago

Wow, that was spectacular and super yummy! After a day of biking and playing in the sun, it was just what I was craving.

I didn’t have any avocado oil, so I mixed olive oil (from Sciabica, the best!) and toasted sesame oil instead.

Thank you!

Shaleah
Shaleah
6 years 4 months ago

I’m stoked that you liked it! 😀

Sharon
Sharon
6 years 4 months ago

Some useful information about yellowfin tuna for those interested. http://www.montereybayaquarium.org/cr/SeafoodWatch/web/sfw_factsheet.aspx?fid=75

Cherie
Cherie
6 years 4 months ago

Glad to see someone pointed this out. Yellowfin populations are being fished out at an alarming rate. I’ll make mine with salmon.

fireandstone
6 years 4 months ago

The Monterey Bay Aquarium recommended avoiding yellowfin caught using methods incurring low bycatch, especially outside of the Atlantic on the basis that *some* populations were over-fished.

fireandstone
6 years 4 months ago

“incurring low bycatch” should be “incurring high bycatch”

Harvey Smith
6 years 4 months ago

Wow, for a moment I thought you were talking about the Deep South variety of Poke Salad.

Whenever my great grandmother found Poke Weed growing in the wild, she’d collect it, take it home, boil it 3-5 times, then eat it. She even did this occasionally if she saw it from the highway, stopping the car and crossing a fence to cut it from a fallen log with her pocket knife.

http://en.wikipedia.org/wiki/Pokeweed

Cheryl
Cheryl
6 years 4 months ago

For we southerners, poke salad is actually an herb/grass that must be cooked thoroughly before eating. Thought that was what you were writing about!

scooter
scooter
6 years 4 months ago

So funny, I was thinking the same thing! My great-aunts (in Arkansas) used to make “poke sallet”, which meant, take a bag (a poke) to the woods and gather up edible stuff. It definitely wasn’t just poke weed, but anything they knew was edible. And they were so dang smart and knew about all the local plants and what they were (and weren’t!) good for.

Richard, Personal Development Author

That actually looks REALLY nice. If it wasn’t for the meat I’d eat it. Any of you guys around here tried a Raw Food Diet for a month?

Allison
6 years 4 months ago

Thanks for the recipe! Since we are on the topic of Hawaiian food, here’s one of my favorite Hawaiian recipes: Healthy Pineapple Soup

Raw Fish Lover
6 years 4 months ago

This is Great Stuff!

As I am living in Samoa South Pacific, we have another version with coconut cream sauce called OKA.

Have a look at the recipe.
http://www.whats4eats.com/fish/poisson-cru-recipe

Claire Robert
Claire Robert
3 years 1 month ago

That OKA looks amazing too! I will definitely try that out! Thanks for sharing!

Primal
Primal
6 years 4 months ago

lol. Poke sallet was better for fishing than it was for eating. Too bad it’s illegal to fish that way now. 🙁

underwaterer
underwaterer
6 years 4 months ago

I wish there was somewhere I could source sushi grade fish…

trackback

[…] Daily Apple also posted a great salad idea: Hawaiian Poke Salad with avocados, snow peas, and lightly cooked […]

Olga
Olga
6 years 4 months ago

Does anyone know what happened to Dr. A’s Livable Low Carb blog? She had fantastic recipes and excellent research summaries.

Shaleah
Shaleah
6 years 4 months ago

WHOAAAAAAAAAAAAAA!!!! I MADE IT UP HERE!!! HAHAHA!

trackback

[…] soy sauce, sesame oil, chilies and onions (the left side is onion free for me).  Seriously need to make this myself asap! poke […]

Jenell
Jenell
6 years 13 days ago

*Drools*
Why are you torturing me??! I’m so broke…
🙁

Claire Robert
Claire Robert
3 years 1 month ago

Ahi poke is our favourite dish from Hawaii! A lot of times it comes on a bowl of rice so i avoid it, but my husband eats it daily! Thanks for this great recipe, this is a great idea.

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