A few weeks back when John was out of town I made one of my favorite things, Ahi Poke...... We have a wonderful and amazing local Asian grocery stores, Uwajimaya. I love to go in there and go up and down the aisles. Half of the things in there, I have no idea what they are but it is still neat to look at. They have the best seafood, some of it is even still alive. But you can get sashimi grade fish and it will be less expensive then the frozen pieces you will find at your local store. I picked up some Ahi Tuna, it was beautiful and pink and my mouth waters just thinking about it. I decided to make some Ahi Poke, a traditional Hawaiian recipe that is delicious!
I found this recipe from Williams-Sonoma that is fabulous!
Ahi Poke
Recipe from Williams-Sonoma cookbook “Savouring America”. Serves 6.
Ingredients:
500g sashimi-grade tuna steaks, skin & bones removed
½ cup finely chopped sweet onion
3 tablespoons soy sauce
2 tablespoons finely chopped fresh coriander
2 teaspoons sesame seeds, toasted
Few dashes of sesame oil
Large pinch of coarse sea salt
Pinch of red chilli flakes
Coriander leaves for garnish
Method:
1. Using a sharp knife, cut the tuna into small 2cm by 2cm cubes.
2. Place tuna in a bowl and add all other ingredients.
3. Toss the mixture gently to blend evenly. Cover the bowl and refrigerate until well chilled, about 1 hour.
4. Serve garnished with coriander leaves.
Notes: Ahi poke is best eaten within a few hours of being made, but can be kept in the refrigerator for one day. Hawaiians use Maui onion, but for those of us outside the US, any sweet onion will substitute. Yellow-fin tuna is best for this recipe, although any other sashimi-grade is fine.
beautiful pink tuna, chopped up with some cilantro
I also used some store bought Won Ton's, cut them in half and fried them as some little chips for the Poke
