Hawaiian-style Ahi Poke
In the Hawaiian Islands, Poke (po-kee) is enjoyed much in the same way that ceviche is celebrated in Baja California and other parts of Mexico and Latin America. After your next successful offshore tuna trip, here is a quick and tasty way for you, your family and guests to enjoy some of this Polynesian delicacy at the peak of freshness – without the expensive airfare.
Ingredients:
2 lbs. fresh ahi tuna fillets, cut into 1/2-in. cubes
1/4 cup minced onion
1/4 cup minced green onion
1/2 fresh lime, juiced
1 clove garlic, crushed and minced
2 tsp. fresh ginger, minced
2 tbs. lightly crumbled wakame seaweed (available at Asian markets)
1 tbs. ground roasted macadamia nuts
2 tsp. sesame oil
1 1/2 tsp. crushed red pepper flakes
8 outer leaves of Boston lettuce
2 tbs. fresh cilantro leaves as garnish
Method:
Mix together the cubed ahi, minced onion, garlic, green onion, ginger, seaweed, macadamia nuts, sesame oil, lime juice and red pepper in a mixing bowl. Cover and refrigerate at least one hour, for the flavors to come together. Arrange the lettuce leaves on a serving platter, spoon the ahi poke on top, and garnish with the cilantro.
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