Tuna and Avocado Poke

The Terrace at Koele Lodge, a beautiful Four Seasons resort on the remote island of Lana'i, is an American's dream version of a British hunting lodge, serves this excellent riff on a tuna tartare appetizer that is also easy to make. If you cannot find wasabi tobiko, flying fish roe laced with wasabi, use regular tobiko mixed with a spoonful of wasabi or omit altogether. Ring moulds are often used in professional kitchens, but you can use a tall, round cookie cutter to shape the tuna, too.


  • 12 ounces (375 grams) ahi tuna, diced into ¼-inch cubes
  • ¼ cup finely diced Maui onion or other sweet onion
  • 1 medium avocado, finely diced
  • 1/3 cup chopped chives
  • 2 tablespoons sesame oil
  • 1 tablespoon wasabi tobiko
  • Salt and freshly ground pepper

Ahi poke sauce:

  • ¼ cup soy sauce
  • 2 tablespoons sesame oil
  • 3 tablespoons fresh lemon juice


Combine tuna, onion, avocado, chives, sesame oil and wasabi tobiko in a bowl. Season with salt and pepper to taste. Set aside.

Combine soy sauce, sesame oil and lemon juice in a small bowl.

Divide tuna mixture into 4 portions. Place a ring mould in the centre of each plate and pack with a portion of tuna mixture. Remove the ring and drizzle sauce around tuna. Repeat with the 3 remaining portions of tuna. Serve with wasabi paste and pickled ginger on the side. Serves 4.