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I love coming back from vacation with a new food discovery. During our recent trip to Maui, that discovery was poke. Pronounced pok-eh, it's a traditional Hawaiian dish usually made from cubed raw fish and other ingredients. While we were in Maui, most of the poke we saw was made with ahi tuna (although some also contained octopus). The "other ingredients" could mean anything from onions to kukui nut, usually mixed with soy sauce. Just about every restaurant we ate at served it in one form or another, and all of the grocery stores we visited had multiple versions available in their prepared foods sections.

We've made poke twice now since getting back from our trip, using various recipes we found around the Internet as a basis. The first time we made poke, it was good, but we used way too much ahi for the two of us, and the dish was overly salty (it called for both sea salt and soy sauce). Our second attempt, however, was much more successful. We used a recipe we found on several different web sites as a starting point. What we ended up with looked something like this:

• 3/4 lb sashimi grade ahi cut into 1/4 inch cubes
• 1/4 cup sweet onion, minced
• 1/8 cup green onion, sliced
• 1/2 cup lite soy sauce
• 1 tablespoon sesame oil
• 1 1/2 tablespoons white truffle oil
• 1/2 tablespoon sambal olek
• Pinch of brown sugar
• Fresh ground pepper to taste

Combine all ingredients in a shallow bowl and allow to marinate in the refrigerator for a minimum of one hour. Garnish with sesame seeds before serving.