WRECIPE WEDNESDAY… Ahi Poke

Here’s a little bit of Aloha for this Wrecipe Wednesday column! Poke is a centuries-old Hawaiian tradition, but, at least where I live, it has become the latest fast-food fad with poke bars opening up all over the place!

Historically, it is believed that Poke dates back to the first Hawaiians in the island chain; certainly before Captain Cook’s arrival. It’s a raw fish salad, generally served as a snack (as mainlanders would serve nachos or wings), and, in its origin, was basically cut up reef fish with some sea salt, crisp limu (seaweed pieces) and crushed kikui nuts. As other cultures began inhabiting the islands, the recipes evolved, switching to easier accessible deep water fish such as ahi (tuna), and adding shoyu, sesame oil and other add-ins.

Plan a mini-luau with friends (or just by yourself!), and serve this poke as the ‘opening act!’ Put on some leis, play some Keali’i Reichel music, or make it a movie-event with ‘Moana,’ ‘Lilo & Stitch,’ ’50 First Dates,’ ‘Blue Hawaii,’ ‘Gidget Goes Hawaiian,’ or go classic romance with ‘From Here to Eternity!’

Print Recipe

AHI POKE

Course

Appetizer, Hors d'oeuvres, Snack

Cuisine

Hawaiian

Servings

people

Ingredients

• 1 lb Ahi (tuna) (sushi/sashimi grade)
• 3/8 cup thin sliced green onions (bulbs & stems)
• 1 seedless orange
• 1/2 cup soy sauce (I prefer low sodium)
• 1 tbsp sesame oil
• 1 tbsp chopped macadamia nuts
• 1 tbsp fresh ginger, finely chopped
• 1/2 tbsp sesame seeds, toasted
• 1/2 tbsp crushed red pepper
• 1 tbsp furikaki
• 1/2 tbsp crushed red pepper
• 1 tbsp furikaki

Course Appetizer, Hors d'oeuvres, Snack Cuisine Hawaiian Servings people Ingredients 1 lb Ahi (tuna) (sushi/sashimi grade) 3/8 cup thin sliced green onions (bulbs & stems) 1 seedless orange 1/2 cup soy sauce (I prefer low sodium) 1 tbsp sesame oil 1 tbsp chopped macadamia nuts 1 tbsp fresh ginger, finely chopped 1/2 tbsp sesame seeds, toasted 1/2 tbsp crushed red pepper 1 tbsp furikaki 1/2 tbsp crushed red pepper 1 tbsp furikaki

Instructions

1. Lightly toast sesame seeds in non-stick pan, then cool while finishing next steps
2. Cube tuna (approx. 1/2" cubes)
3. Thinly slice green onions (approx. 1/8"-1/4" slices)
4. Zest orange, being careful to only zest outer orange layer (the white portion is bitter!)
5. Remove membrane from orange segments, and finely dice meat, reserving any run-off juice to add to poke marinade
6. Combine all ingredients in a glass bowl
7. Chill for at least 2 hours before servingq

Recipe Notes

SERVE WITH: wonton crackers, water crackers, thin pretzel crackers, on top of seaweed salad, in a napa cabbage roll-up, in a halved avocado, in a fresh coconut bowl, in a halved mango, in a bowl with chopsticks ....

NOTE: Fresh Ahi Poke MUST be kept chilled and consumed within 24 hours (shouldn't be a problem - this is SO delicious!).

WARNING: Consuming raw or undercooked seafood may increase your risk of foodborne illness, especially if you have certain medical conditions.