Ahi Poke 2 ways

The word poke (pronounced poh-keh) is Hawaiian, meaning “to slice or cut crosswise into pieces.” The poke first eaten by native Hawaiians was a simple mixture of raw fish, Hawaiian salt, seaweed and chopped kukui nuts (called inamona in Hawaiian).

We just returned from vacation in Maui and I noticed  some vendors  say it like ‘ Pokey’! Ahi is raw yellow-fin tuna, and on the island this appetizer (Pu Pu) is ubiquitous and sold in Safeway, Costco, Foodland,  fish markets etc.  Poke can be made with marinated octopus, shrimp, squid, crab and mixed with non traditional ingredients like: avocado, onions,tomatoes jalapenos or whatever the taste buds desire.

My first offering is a sesame seaweed shoyu (Japanese soy sauce) version and the second is a wasabi poke. Both are gluten free thanks to Kikoman Gluten-free soy sauce and use easy to source ingredients as long as you can get fresh or previously frozen, thawed Ahi.

PRINT Sesame Seaweed Ahi Poke recipe from MS Word

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Sesame Seaweed Ahi Poke

Yield: 2-3 servings

½ lb Ahi tuna
1 teaspoon kosher salt
¼ sheet of nori seaweed
1 tablespoon Kikoman gluten-free soy sauce
½ teaspoon pure sesame oil
½ teaspoon sugar
Garnish: sesame/ nori furikake seasoning sprinkled on top

Marinade: Combine soy sauce, sugar, sesame oil in a bowl. Cut the Ahi into bite-size cubes, sprinkle with kosher salt, place in a separate bowl, cover and chill for 15 minutes. Drain excess liquid from tuna and add to the marinade. Cut the ¼ sheet of nori seaweed into strips with scissors and mix into tuna marinade. Portion servings and top with sesame/nori furikake seasoning. Serve.

© 2014 Aron Bradley
http://www.boomercuisine.com

PRINT Wasabi Ahi Poke recipe from MS Word

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Wasabi Ahi Poke

Yield: 2-3 servings

½ lb Ahi tuna
2 tablespoons Best Foods real mayonnaise
1 teaspoon kosher salt
1 teaspoon Kikoman gluten-free soy sauce
¼ teaspoon pure sesame oil
½ teaspoon sugar
½ teaspoon wasabi powder
Garnish pictured: Chives, nori seaweed strips, lemon slices

Marinade: Combine mayonnaise, soy sauce, sugar, sesame oil and powdered wasabi in a bowl. Cut the Ahi into bite-size cubes, sprinkle with kosher salt, place in a separate bowl, cover and chill for 15 minutes. Drain excess liquid from tuna and add to the marinade and mix so each cube is coated. Portion, garnish and serve

© 2014 Aron Bradley
http://www.boomercuisine.com

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