Hawaiian Tuna Poke
One of Hawaii’s favorite fast foods, ready-made poke is available at most local delis. The word poke comes from the Hawaiian verb meaning “to slice and cut,” which is all you need to do to the tuna to prepare it. For a taste of Hawaii, get the freshest tuna you can find and use it as a canvas for a variety of spices and nuts.
HAWAIIAN TUNA POKE - SERVES 6 AS AN APPETIZER
INGREDIENTS:
1 pound sashimi-grade ahi tuna steaks, cut into ½-inch dice
½ cup soy sauce
4 scallions (green and white parts), thinly sliced
2 tablespoons Asian sesame oil
2 tablespoons minced fresh ginger
1 tablespoon toasted sesame seeds
2 tablespoons chopped macadamia nuts, toasted (optional)
Sea salt, to taste
DIRECTIONS:
In a large bowl, combine the tuna, soy sauce, scallions, sesame oil, ginger, sesame seeds, and macadamia nuts if using.
Gently mix the ingredients, and season with sea salt to taste.
Cover the poke with plastic wrap and refrigerate for 30 to 60 minutes before serving.
Tip: Poke is usually served as an appetizer or a side dish. To create a heartier snack, scoop a mound of steamed rice (about ½cup) onto each plate and crown it with an equal amount of poke. For a flourish, finish with a sprinkling of furikake seasoning (seaweed with spices, readily available at Japanese groceries) on top.