Tuesday, December 25, 2012

Ar's Hawaiian Style Ahi Tuna Poke

Poke is a delicious staple of Hawaiian cuisine typically consisting of cubed raw ahi tuna, sea salt, soy sauce, sesame oil, chile and seaweed. There are, of course, many variations from the original recipe, and this is my version. I don't use sea salt or seaweed (feel free to add them, if it floats your boat), but I like to incorporate diced avocados, finely diced red onion, scallions, cilantro, toasted sesame seeds, and grated lime zest. Best to serve this dish within a few hours after making it. 

1 1/2 lbs. sushi grade Ahi tuna
2 1/2 tbsp. soy sauce
1 tbsp. soy paste
1 tsp. chili oil (Layu), to taste (optional)
1 tbsp. sesame oil
1 tsp. sugar or 2 tsp. honey
2 tsp. toasted white sesame seeds
2 tbsp. fresh cilantro, chopped
2 scallions, diced
2 tbsp. finely diced red or sweet onion
1 tsp. lime zest (optional)

1 hothouse or English cucumber, cut into small dice
2 avocados, cut into medium dice
Juice of 1 lime

1. Dice the tuna into 1/3" cubes and place into a medium bowl.

2. Toss with soy sauce, soy paste, chili oil (if using), sesame oil, and sugar or honey.

3. Mix in cilantro, scallions, red onion, and lime zest. Cover and refrigerate for 30 minutes to an hour to let the flavors meld. 

4. In a small bowl toss the diced avocado with the juice of 1 lime; cover in plastic wrap and refrigerate until ready to use.

5. Place the poke onto a serving platter and top with the diced avocado and diced cucumber. Sprinkle top with black and white sesame seeds and fresh cilantro sprigs. 

6. Great appetizer on its own, but can also be served with steamed white rice. 

Fresh ahi is hard to come by out here, but is sometimes available at Costco, which is where this steak came from.

Cut into 1/3" cubes.

Cilantro, red onion, and scallions.

Sesame seeds, soy sauce, chili oil, and sesame oil.

Toss the diced avocado with lime juice.

Toss the cubed tuna with soy sauce, soy paste, sesame oil, chili oil, sugar or honey. Next, stir in cilantro, scallions, red onions, and lime zest. Cover with plastic wrap and refrigerate for 1-2 hours before serving. 

To serve: top with diced avocados and garnish with sesame seeds and cilantro sprigs.

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