Tuna Poke
A classic Hawaiian Ahi Poke with big chunks of tuna marinated with sesame oil, sweet onions, seaweed, candlenuts and Alaea salt. It makes for a delicious appetizer on its own or a delightful meal over a bowl of rice.
Servings 4 serving
Ingredients
- 25 grams candlenuts
- 5 grams toasted sesame seeds (2 teaspoons)
- 1 teaspoon Alaea salt
- 40 grams sweet Maui onion (~¼ onion) or other sweet variety
- 4 teaspoons toasted sesame oil
- 2 teaspoons soy sauce
- 1 teaspoon granulated sugar
- ½ teaspoon sambal oelek (or other Asian hot sauce)
- 380 grams Ahi tuna (Bigeye or Yellowfin, cubed)
- 50 grams seaweed
- 1 scallion (green onion, finely chopped)
Instructions
- To make the inamona, chop the candlenuts into small pebble sized pieces. Put the chopped candlenuts and sesame seeds in a cast iron pan over medium high heat and toast them until they turn a medium brown color. You'll want to stir them constantly to make sure they brown evenly. When the nuts are brown, add the Alaea salt and stir to combine.
- Transfer the nuts onto a sheet of foil in a thin layer to let them cool.
- Slice the onions thinly and then soak them for at least 1 hour in a medium bowl of cold water with a teaspoon of baking soda. The baking soda neutralizes the volatile sulfur compounds that make raw onions so pungent, leaving you with crisp sweet onions, without the tear-inducing sting. When you're ready to use them, drain and rinse them well and spin them in a salad spinner to remove the extra water.
- To make the Tuna Poke, whisk the sesame oil, soy sauce, sugar and hot sauce together. Add the tuna, seaweed, and onions and stir to combine.
- Top the Poke with the chopped scallions, and inamona. Serve with rice, if desired.