Ahi Poke Furikake Food

FURIKAKE AHI WITH CILANTRO DIP

Steps:

• For the tuna: Put furikake spice on a large plate, then coat the ahi on both sides with furikake.
• Preheat a nonstick pan, then add butter. Sear ahi steaks on both sides, 10 to 15 seconds per side for rare to medium-rare.
• For the cilantro dip: Combine mayonnaise, garlic, ginger, oil, Worcestershire, cilantro and lemon juice in a food processor.
• Serve tuna with rice, salad and the cilantro dip.

FURIKAKE-CRUSTED AHI PUPU

Steps:

• In a mixing bowl, combine all ingredients for the seasoned flour.
• In a separate mixing bowl, combine dry ingredients for the tempura batter. Beat the egg and cold water together in a separate container. Add egg and water mixture to the dry ingredients and mix.
• In another mixing bowl, combine the furikake and panko flakes. Line up the 3 bowls in the following order: Seasoned flour, tempura batter, furikake coating. Season the fillets in the seasoned flour. Dip it into the tempura batter and then coat it with the furikake-panko mixture.
• Heat a deep pot halfway filled with peanut oil to 350 degrees F. Fry the ahi in the oil until brown, turn and fry for an additional minute. Drain and serve while hot.

CHEF JOHN'S HAWAIIAN-STYLE AHI POKE

Steps:

• Whisk soy sauce, sesame oil, grated ginger, sliced onions, macadamia nuts, seaweed, pepper flakes, and salt together in a bowl.
• Place cubed tuna into bowl. Pour in marinade and stir to distribute evenly. Cover and refrigerate 2 hours. Mix again.
• Serve topped with toasted sesame seeds, sliced green onions, and a sprinkle of lemon or lime juice, or seasoned rice vinegar.