The Trouble With Tuna Poke Bowls

My first Thanksgiving in the Bay Area, a new friend invited me to share the holiday with her family. Before the potluck meal kicked off, my friend’s Hawaiian grandmother unveiled a bowl of treasure: cubes of succulent raw ahi, or tuna, lightly seasoned with sesame oil and sliced scallions. It was poke—a traditional Hawaiian salad made from fishermen’s leftover catch.

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