Thursday, September 15, 2016

Ahi Tuna Poke

2 years ago, we went to Kauai, Hawaii for our honeymoon.  Besides the normal tourist checklist of surfing, lū'aus, and plantation tours... we sought out the best local foods.  Fish tacos were consumed daily, and we sampled all of the traditional favorites (poi, kukui, pineapple, avocados. lomi-lomi salmon, and kālua pork),  

One of our favorite local foods was poke!  It's a great blend of simplicity and bold flavors.  Let's dive into the recipe:

2 - 4 tuna steaks (1 pound is usually good for 4-6 servings)
1/4 - 1/2 sweet onion (Vidalia or Maui)
2-3 green onions
1 jalapeno (seeded)
4 tablespoons of Tamari soy sauce
1 tablespoon of sesame oil
1 teaspoon of red pepper flakes
2 tablespoons of sesame seeds

Raw Fish Alert!
(believe it or not) You can get tuna at many supermarkets that is suitable for eating raw.  If you don't have access to a top-tier fishmonger like the ones on the harbors of Boston and New York, it's best to get your fish frozen and vacuum-packed at the source (the fishing boat).  Sometimes the local fishmonger will have access to some #2 or #3 grade tuna, but you'll want a tracking report to ensure that your fish never got above freezing.

We went with some legit steaks from a quality local supermarket.

Allow them to thaw slightly, but still firm.  Open the packages.

Chop into bite-sized (1/2") cubes.

Organize the sauce and veggies.

Slice the jalapeno paper-thin (1/16"), the sweet onion super-thin (1/8"), and green onion thin (1/4"). 

Combine the veggies and sauce ingredients.

Combine with the cubed Ahi.

Look closely.  There's a layer of plastic wrap pressed on the poke, and a second layer over the bowl.  Store for atleast an hour, but 4-6 will only help get the flavors to mingle.

It's best to eat it with short-grain rice (with sushi seasoning, if you dare)... but we enjoyed it as-is.

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