Ahi Tuna Poke Appetizer Food

AHI TUNA POKE APPETIZERS

Steps:

• In a medium bowl, stir together the diced tuna, soy sauce, sesame oil, agave nectar and green onion.
• Divide the tuna mixture between 12 Asian soup spoons (appetizer spoons).
• Sprinkle the sesame seeds over the poke. Serve.

TUNA POKE

Steps:

• Combine 1 pound diced sushi-grade tuna, 1 cup diced cucumber and 1/4 cup chopped scallions in a bowl. Add 2 tablespoons soy sauce, 1 tablespoon toasted sesame seeds, 1 teaspoon each lemon juice, sesame oil and rice vinegar, and 1/2 teaspoon each red pepper flakes and kosher salt; toss to coat. Cover and refrigerate 30 minutes. Serve in Bibb lettuce leaves with root vegetable chips.

AHI TUNA POKE APPETIZER

Steps:

• In a small bowl, combine the soy sauce, sesame oil, ponzu, sugar, rice wine vinegar, sriracha sauce, ginger and lime juice. Whisk to combine and set aside.
• In a medium bowl, combine the diced tuna, cucumber, red onion, edamame, green onion and toss to combine. Drizzle half of the sauce mixture over the tuna and toss to coat.
• Transfer the tuna poke to a serving bowl. Sprinkle with the cilantro leaves, toasted and black sesame seeds. Serve remaining sauce in a small bowl for drizzling or dipping and serve with plaintain chips or wonton chips on the side for scooping up.
• Alternative serving suggestion: Place a large scoop of tuna poke in a lettuce leaf cup.

AHI TUNA POKE

Steps:

• Whisk together the white soy sauce, sesame oil, rice wine vinegar, and yuzu juice in a medium bowl.
• Add the scallions and macadamia nuts, followed by the tuna, and fold together. Marinate for 15 minutes at room temperature before serving.

SUNNY'S AHI TUNA POKE WITH PLANTAIN CHIPS

Steps:

• Dice the tuna into 1/2-inch cubes and add to a large bowl.
• In a small bowl, whisk together the soy sauce, honey, ginger, sesame oil, vinegar and scallions. Add the soy mixture to the tuna and stir to coat. Refrigerate for 2 hours.
• Scoop the chilled tuna into martini glasses or bowls, then sprinkle with sesame seeds and serve with fried plantain strips.

AHI POKE BASIC

Steps:

• In a medium size non-reactive bowl, combine Ahi, soy sauce, green onions, sesame oil, sesame seeds, chili pepper, and macadamia nuts; mix well. Refrigerate at least 2 hours before serving.

AHI POKE

Steps:

• Combine the soy sauce, sambal, sesame oil, scallion whites, garlic, ginger and onions in a medium bowl. Toss in the tuna and let sit in the fridge for 30 minutes.
• Stir in the macadamia nuts. Plate as desired and garnish with the scallion greens.

POKE (AHI TUNA)

Steps:

• Cut the raw tuna in tiny cubes. Season, to taste, with alaea. Chop the ogo and add to the tuna along with garlic, scallions, and crushed red pepper. Garnish with inamona or cashews. Toss and serve cold on demitasse spoons or on crackers.