Ahi poke

When I think about tuna salad, my mind doesn’t leap to the mayo-based canned-tuna salads of my youth. It doesn’t even jump to the classic Niçoise salad with oil-poached tuna and olives. Nope. My first thought is giving me the poke.

Poke is one of life’s most exquisite pleasures. Taking one bite is a burst in your mouth. You will get the silky, buttery feel of the ahi tuna. Poke means cut “crosswise” or to “slice into” in the Hawaiian language. It refers to the fresh fish that’s cut into cubes. It originated from Hawaiian fishmonger. Who would season remaining parts of their catch for a meal! Poke is a Hawaiian-U.S food, but much of its flavour is influenced by Japanese cuisine: soy sauce, sesame oil, and green onions.

You can make poke out of any fresh fish, like fresh octopus or salmon or. But the most traditional fish used for poke is yellowfin tuna or ahi tuna. You’ll see this called ahi poke or tuna poke. What is shoyu ahi poke? Shoyu is meant for soy sauce in Japanese, so shoyu ahi poke means poke made with soy sauce and ahi tuna. Commonly, they’re all words for the same thing.

Here is what you need to know about how to make ahi poke at your home. Although alternative, it is sure to please the more adventurous seafood lovers. Be sure to use fresh tuna for the very best flavour, although fresh frozen tuna will produce acceptable results.

INGREDIENTS

• 2 pounds fresh tuna steaks, cubed
• 1 cup of soy sauce
• 3/4 cup chopped green onions
• Two tablespoons sesame oil
• One tablespoon toasted sesame seeds
• One tablespoon crushed red pepper (optional)
• Two tablespoon finely chopped macadamia nuts

INSTRUCTION

• In a medium bowl, mix group of soy sauce, sesame oil, rice vinegar, red pepper flakes, ginger green onions, & sesame seeds.
• Add tuna and toss to coat.
• Refrigerate for at least for one hour before serving your food.

enjoy your meal