How to Make the Best Poké Recipe at Home


Poké (pronounced POH-kay) is a hot new food trend, with restaurants and food trucks taking over the dining scene throughout the country. This poké recipe is a traditional Hawaiian dish that’s protein-rich and dense with dynamic flavors that will leave you both full and satisfied. Although you can probably find poké at a nearby restaurant, it is just as simple to make at home! With a few simple tweaks (leaving out jalapeño and using cooked tuna), this recipe easily becomes Cleanse-friendly, and can be perfect as an appetizer or main course. We’ve chosen tuna for a more traditional take on poké, but any fatty fish (like salmon) would be a great choice in this recipe.

Sesame for Good Reason
Sesame is one of the main ingredients in this dish – sesame oil serves as the base for the dressing, and it is topped with sesame seeds for a crunchy finish. Sesame seeds have an endless list of benefits. They are known for their high calcium content (no need for inflammation-causing dairy), which helps maintain the structure in our bones, teeth, and tissues. Both the oil and seeds are also rich in magnesium, known as the relaxer amongst minerals. Magnesium can help ease insomnia, reduce anxiety, and maintain healthy blood pressure. Magnesium is used in hundreds of biochemical reactions in the body, and it’s thought that nearly 80% of Americans are deficient in this crucial mineral! To combat magnesium deficiency, many people opt for a magnesium drink supplement in addition to consuming more magnesium rich foods. Getting micronutrients from whole food sources is always best, and adding sesame seeds to your diet is an excellent choice.

Macadamia Nuts for Glowing Skin
To add even more crunch and texture to this poké recipe, we’ve sprinkled macadamia nuts on top. These are full of healthy fats, fiber, and micronutrients. They are an excellent source of minerals like iron, magnesium, zinc, manganese, and calcium. Selenium is also found in macadamia nuts, which is a trace mineral that acts as an antioxidant helping to fight off inflammation, and chronic illness. Selenium is also crucial for maintaining an active metabolism and is thought to boost fertility in women. Selenium is often noted for its impact on hair and skin – it’s known to increase blood flow and fight against environmental damage, helping hair to grow and keeping your skin glowing.

Adding Some Spice for Flavor and Nutrition
Jalapeños are not part of the 7 or 21-day cleanse program, as they are part of the nightshade family, which is a common allergen in many people. If you are making this poké recipe during your cleanse, just leave them out! If you’ve found during your reintroduction phase that you are not sensitive to peppers, jalapeños are a great addition for a spicy kick and their capsaicin content. Capsaicin has been shown to fight inflammation in the body as well as increase blood flow when consumed regularly. Perhaps most impressively, is it believed to help deactivate the protein in tumors that causes them to grow.

Poké Recipe

Serves: 2

Prep time: 10 minutes


2 tablespoon sesame oil
1/4 cup tamari
1 tablespoon apple cider vinegar
2 cloves garlic

1/3 cup macadamia nuts
1 lb. sushi grade tuna
2-3 green onions
1 tablespoon sesame seeds, divided
1 avocado
1/2 – 1 jalapeño


Step 1: Make sauce. Finely mince garlic. Mix garlic, sesame oil, tamari, and apple cider vinegar. Set aside.


Step 2: Cut ahi tuna into 1/2 inch cubes. Slice green onion. Cut avocado in half. Leave pit in one half, and set aside. Cut the remaining half of the avocado into 1/4 inch cubes. Finely chop macadamia nuts.


Step 3: Place tuna, onions, avocado (the half that is cubed), jalapeño, and 1/2 sesame seeds in medium bowl.


Step 4: Pour sauce over ingredients and gently toss to combine. You can serve immediately, or let the dish marinate in the refrigerator for a few hours before serving. When you’re ready to serve, bring to room temperature and top with remaining sesame seeds, avocado, and macadamia nuts. Serve over rice or quinoa for a hearty meal.


Recipe and photography by Kaitlyn Noble.