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Ahi Poke is a popular Hawaiian dish that is just beginning to make its way onto American menus, particularly in restaurants along the west coast.
In this easy dish, diced raw tuna is dressed in a piquant sauce and then served ice cold.
Sesame oil, ginger, soy sauce, and scallions are nearly universal in poke recipes.
From there, the variations are endless.
I like to add sesame seeds for crunch and color contrast, especially if you can find black sesame seeds (typically available in Asian markets.)
Wakame seaweed adds an exotic touch but, if you can't find it at your supermarket, just do without.
You will still have great results.
This is the perfect food to eat on a hot summer day because it involves no cooking and the flavors are incredibly fresh and satisfying.
Even those who are a bit squeamish about eating raw fish may want to give this beautiful salad a try!
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Ahi Poke
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Grilled Fish with Papaya Salsa
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Steamed Jasmine Rice
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Asian Slaw
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Pina Coladas
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Ingredients
1 pound very fresh ahi tuna
1/4 cup soy sauce
1-1/2 tablespoons sesame oil
1 clove of garlic, minced
1/2 teaspoon freshly grated ginger
1 teaspoon sriracha chili paste
1/3 cup chopped scallions
1/2 tablespoon sesame seeds
2 tablespoons julienned wakame seaweed (optional)
Cooking Instructions
Cut the tuna into 1/2-inch cubes.
Combine the tuna with the remaining ingredients and stir to mix thoroughly.
Chill for about 20 minutes before serving.
Makes 4 to 6 servings
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