Aloha! Ahi poke is a popular Hawaiian dish that can be found almost anywhere on the Hawaiian islands--from the home to the finest restaurants. Poke (pronounced poh-kay) means "to slice or cut" in Hawaiian. It can be served as an appetizer, salad, or main course.
I love Ahi poke but never realized they were so easy to make at home until last year, when hubby and I were invited to a friend's house for dinner. He made Ahi poke and served them with Wasabi seaweed tempura (from Trader Joe's) and they were amazing! While I was browsing for recipes online, I noticed that while most recipes contain common ingredients, there are so many variations. Then I learned that this dish dates back to fishermen bringing in their catch and seasoning it with whatever ingredients they had on hand -- that explains it! No matter what version, they're `Ono - delicious! Here is my version. Mahalo!
Makes 8 servings
1-1/4 lb. ahi tuna steaks, sashimi-grade (cubed into bite-size pieces)
1/2 C. soy sauce
2 T. sesame oil
2 kukui nuts/candlenuts (coarsely ground)
1 T. toasted sesame seeds
1 T. Furikake (original blend)
2 t. crushed red pepper
1/4 C. sliced green onions
1/4 C. minced Maui or yellow onions
1 pkg. Wasabi seaweed tempura (optional)
1. Mix all ingredients and chill at least 1 hour. Serve with Wasabi seaweed tempura (optional).