AHI POKE
| Servings |
| 6people |
|
|
Ingredients
- 1lb Ahi (tuna)(sushi/sashimi grade)
- 3/8cup thin sliced green onions(bulbs & stems)
- 1 seedless orange
- 1/2cup soy sauce(I prefer low sodium)
- 1tbsp sesame oil
- 1tbsp chopped macadamia nuts
- 1tbsp fresh ginger, finely chopped
- 1/2tbsp sesame seeds, toasted
- 1/2tbsp crushed red pepper
- 1tbsp furikaki
- 1/2tbsp crushed red pepper
- 1tbsp furikaki
Instructions
- Lightly toast sesame seeds in non-stick pan, then cool while finishing next steps
- Cube tuna (approx. 1/2″ cubes)
- Thinly slice green onions (approx. 1/8″-1/4″ slices)
- Zest orange, being careful to only zest outer orange layer (the white portion is bitter!)
- Remove membrane from orange segments, and finely dice meat, reserving any run-off juice to add to poke marinade
- Combine all ingredients in a glass bowl
- 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.
