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A healthy TikiFish Poké bowl you can make at home.

You may have noticed recently, that TikiFish had the honor of serving up classic & bespoke plates for the Victoria’s Secret Angels during this year’s Coachella Music & Arts Festival. We wanted to create a savory, low-carb & low calorie Poké that would be a ideal fit for the festivities.

We decided to plate an O.G. Hawaiian classic with a Tiki-twist for more of a citrusy pop. It’s a very light recipe that you could easily prepare at home.


O.G. Ola Poké Salad

Ingredients (For Single Serving)

Poké Recipe

  • 4 oz. Sashimi Grade Ahi Tuna (Medium Dice)
  • 1.5 tbs Maui Onion (Small Dice)
  • 2 tsp Soy Sauce
  • 1 tsp Sesame Oil
  • 1 pinch Alaea Red Hawaiian Salt
  • 1 pinch of Black Sesame Seeds (For Garnish)

Ponzu Pickled Scallions

  • 3 tbs Ponzu (From local grocery market. Doesn’t have to be home-made like we use at TikiFish.)
  • 1 tbs Scallions (Medium Sliced)

Rice Vinegar Dressing for Kale

  • 2-3 cups Organic Baby Kale
  • 2 tbs Grape-seed Oil
  • 1 tbs Rice Vinegar
  • 1 pinch Sea Salt

For Poké
Combine all ingredients for the Poke recipe in a small bowl, (except the Black Sesame Seeds) mix well and set aside.

For Pickled Scallions
Combine Ponzu & Scallions and let it marinade for at least 10 minutes.

For Dressing
Whisk together Vinegar & Oil then season with sea salt.

Prep Salad
Once all your mise en Place is ready, toss baby kale with dressing & place bed of kale on bottom of a bowl. top kale with Tuna Poké. Garnish Poke with Pickled Scallions & Black Sesame Seeds.