Recipe: Deluxe Hawaiian style Ahi Tuna Poke

April 5, 2011 9:42:02 AM PDT
A Hawaiian island favorite from Chef Frank, Frank Orrall lead singer for Poi Dog Pondering. This is the meal of surfers and fisherman.

  • 1 lb. fresh sashimi grade ahi tuna steaks, cut into cubed, bite-size pieces
  • 1/4 cup soy sauce (shoyu)
  • 1/4 cup chopped green onions (tops included)
  • 1/2 cup chopped sweet onion
  • 1 (or 2) avocados (diced)
  • 1 tomato lomi (finely chopped tomato massaged with sea salt)
  • 1/2 cup diced cucumber
  • a few chopped sprigs of watercress for color and spice
  • 1 or 2 tsp. sesame oil
  • 1 tsp. grated fresh ginger
  • 1 (or 2)jalapeno pepper (seeded and diced )
  • 2 tsp. furikake w/ toasted sesame seeds
  • 2 tsp. finely crushed toasted marcona almonds or toasted macadamia nuts - crushed to a paste (this is ONLY as a substitute for inamona; known as 'kukui nut paste', which is difficult to find outside of Hawaii)
  • Sea salt, to taste

(Note: You can vary the ingredients to your taste.)

In a mortar and pestle - crush marcona almonds with some jalepeno & sesame oil to make a paste. Put the paste In a large bowl, combine all the ingredients (except the watercress) and mix lightly.

Cover and refrigerate approx. 1 hour.

Before serving mix in the chopped watercress.

Serve with a side of white sushi rice and garnish with a small portion of Kim Chee

(you can also serve with fried rice paper coated with furikake and a crunchy cracker).

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