Hawaiian Ahi Poke
This Hawaiian ahi poke recipe uses fresh ahi, macadamia nuts and shoyu sauce as its base. As with most Hawaiian recipes, ahi poke is best served freshly prepared, though it can be stored in the refrigerator up to one day.
- 1 1/2 pounds sushi-grade ahi tuna, cut into cubes
- 1-2 red chili peppers, seeded and minced
- 1/4 cup diced sweet onion1 teaspoon grated fresh ginger (peeled)
- 1 teaspoon garlic-shallot puree (or crushed fresh garlic)
- 3 scallions or green onions, including tops, sliced
- 1/3 cup shoyu sauce (or soy sauce)
- 1 tablespoon toasted sesame seeds
- 2 tablespoons Asian sesame oil
- 2-4 tablespoons roughly chopped macadamia or kukui nuts
- Rinse fresh ahi steaks and pat dry. Cut across the grain into strips, then into cubes.
- Place ahi in a bowl and add the rest of the ingredients.
- Fold together lightly and chill for 1-2 hours. Serve on its own, or topped on fried wonton triangles. Garnish with more sesame seeds and crushed macadamia nuts if desired.
Tip: This is best eaten right after preparation, but it can keep 1-2 days in the refrigerator.
Recipe by Jason Hill / CookingSessions.com
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