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.
ATOMIC AHI POKE (SPICY AHI POKE WITH CHILI WATER)
Steps:
- Cut the tuna into bite-size cubes and place in a medium mixing bowl. Pour the Chili Water and shoyu over the tuna cubes. Add the rayu and Sriracha sauce. Mix together and let the tuna marinate for a couple of minutes.
- Dice the Hawaiian chiles, ghost pepper and habanero as small as possible and add to the mixing bowl. Add the seaweed salad and mix all the ingredients together.
- Before serving, sprinkle the sea salt and Japanese spice on top of the poke. Finish off by adding the tobiko.
- Alternatively, you can serve it in a chilled martini glass with the seaweed mix on the bottom and the poke mix on top. You can cut a slit into a Hawaiian chile and hang on the glass as a garnish.
- Heat the chiles, ginger, garlic, vinegar and salt with 2 cups water in a saucepan, but do not bring to a boil. Stir all the ingredients and place in a bottle or jar (slightly larger than 1 pint) and seal off. (Be cautious of the steam for it will irritate your eyes and nasal cavity.) Refrigerate overnight and allow the flavor to develop in the water. Use as you would any hot sauce.
HAWAIIAN AHI POKE
Provided by Food Network
Categories appetizer
Time 55m
Yield 8 to 10 servings
Number Of Ingredients 10
Steps:
- Add tuna and sesame oil to a large mixing bowl. Gently mix until all the fish is coated in oil. Sprinkle salt evenly across the fish. Add the cucumber, onion, ogo, inamona, chile flakes, garlic and hot sauce and thoroughly mix until ingredients are evenly dispersed. Refrigerate 30 minutes. Divide into portions and serve.
SPICY AHI POKE RECIPE - (4/5)
Provided by mahto
Number Of Ingredients 8
Steps:
- If tuna is frozen, thaw by submerging in room temperature water for 30 minutes. When tuna is almost completely thawed, slice into small 1-inch cubes (it's easier to slice when still chilled). Combine in a bowl with 1 tablespoon soy sauce, 1/2 tablespoon sesame oil, and 1 chopped scallion. Chill in fridge for about 30 minutes. Combine mayo, Sriracha, remaining scallions (reserving a bit for topping), and 1 tablespoon tobiko or masago, whisking briefly until combined. When tuna is chilled, add the spicy mayo and mix gently with your hands until fully coated. Top with a bit more tobiko and scallions, and serve with rice and any of your other favorite poke ingredients. You can also add toasted sesame seeds for a nice crunch. The poke will be good for up to one day, but is best eaten fresh.
SPICY AHI POKE SALAD
A traditional poke salad with a spicy kick. Enjoy as an appetizer or as a lunch and dinner over lettuce.
Provided by Coffee Girl
Categories Salad Seafood Salad Recipes Tuna Salad Recipes
Time 2h15m
Yield 5
Number Of Ingredients 9
Steps:
- Combine tuna, green onion, macadamia nuts, cilantro, lime juice, sesame oil, ginger, red pepper flakes, and sriracha sauce in a bowl; refrigerate for 2 hours.
Nutrition Facts : Calories 144.4 calories, Carbohydrate 1.6 g, Cholesterol 40.9 mg, Fat 5.5 g, Fiber 0.6 g, Protein 21.7 g, SaturatedFat 0.9 g, Sodium 89.2 mg, Sugar 0.4 g
MAUI AHI POKE
Here is a simple delicious recipe that will amaze your friends and family. If you love Sashimi you will die over this recipe. Give it a try and let me know what you think. I have never met anyone who hasn't asked me for the recipe. Enjoy and A Hui Hou (Until we meet again)!
Provided by Mauisurfer
Categories Lunch/Snacks
Time 45m
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- Cut Ahi into at least 1/2" cubes - set aside & refrigerate.
- Combine all other ingredients in a large glass bowl & refrigerate for at least 30 minutes.
- When ready to serve toss Ahi and other ingredients together.
- Serve on chilled platter with chopsticks or toothpicks.
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