Chef John's Hawaiian-Style Ahi Poke Tasty Recipes

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Chef John's Hawaiian-Style Ahi Poke

"The technique for making poke is so basic that even the most inexperienced cooks can get something close to what they'd get in a restaurant. But the one catch is you have to use only the freshest possible tuna, even if that means frozen."

Ingredients :

• 1/4 cup soy sauce
• 2 tablespoons sesame oil
• 1 teaspoon grated fresh ginger root
• 1/3 cup thinly sliced green onions, plus more for serving
• 2 tablespoons crushed, roasted macadamia nuts
• 1 tablespoon finely crumbled dried seaweed
• 1/2 teaspoon hot red pepper flakes
• 1/2 teaspoon kosher salt, or to taste
• 1 pound sushi-grade ahi (yellowfin) tuna, cut into 3/4-inch cubes
• 1 teaspoon toasted sesame seeds
• Serve with:
• Lemon juice, lime juice, or seasoned rice vinegar (optional)

Instructions :

Prep :	Cook : 4M	Ready in :

• Whisk soy sauce, sesame oil, grated ginger, sliced onions, macadamia nuts, seaweed, pepper flakes, and salt together in a bowl.
• Place cubed tuna into bowl. Pour in marinade and stir to distribute evenly. Cover and refrigerate 2 hours. Mix again.
• Serve topped with toasted sesame seeds, sliced green onions, and a sprinkle of lemon or lime juice, or seasoned rice vinegar.

Notes :

• Do not add vinegar or citrus juice to the marinade. You won't get the same texture that we're looking for here.
• I like to serve this on sushi rice with sliced seasonal vegetables. Other options include cold noodles, or on a salad, or with fried wonton chips as an appetizer.
• Consuming raw seafood may increase your risk of foodborne illness, especially if you have certain medical conditions.

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