CHEF JOHN'S HAWAIIAN-STYLE AHI POKE
The technique for making poke is so basic that even the most inexperienced cooks can get something close to what they'd get in a restaurant. But the one catch is you have to use only the freshest possible tuna, even if that means frozen.
Provided by Chef John
Yield 4
Number Of Ingredients 11
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.
Nutrition Facts : Calories 231.1 calories, Carbohydrate 3.1 g, Cholesterol 51.1 mg, Fat 11.6 g, Fiber 0.9 g, Protein 28.3 g, SaturatedFat 1.8 g, Sodium 1196.7 mg, Sugar 0.7 g
AHI POKE SALAD - HOMEMADE POKE BOWL
Ahi Tuna poke bowls are a traditional Hawaiian salad of raw tuna which has been marinated in soy sauce, sesame oil, and onions. For a full meal, serve it over cooled sushi rice with your favorite accompaniments.
Provided by Ronda Eagle | Kitchen Dreaming
Time 30m
Number Of Ingredients 30
Steps:
- PREPARE THE TUNA: Dice the tuna into 1/2-inch cubes. Set aside. In a large bowl, combine the soy sauce, chili paste, sesame oil, green onions, garlic, and ginger. Add the tuna into the bowl and stir to combine. Cover and refrigerate for 30 minutes to allow the flavors to combine.
- BUILD THE BOWL: Add sushi rice or mixed salad greens onto the bottom of the bowl. Working your way around the edge of the bowl, add in the desired mix-in ingredients.Top with your favorite sauce(s).Garnish with your favorite crunchy toppings.
- Leftover Poke Tuna may be refrigerated in an air-tight container for two days.
Nutrition Facts : ServingSize 1 1/4 recipe and sushi rice, Calories 210 kcal, Sugar 2 g, Sodium 579 mg, Fat 8 g, SaturatedFat 2 g, Carbohydrate 6 g, Fiber 1 g, Protein 28 g, Cholesterol 43 mg
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.
AHI POKE SALAD
You can find this appetizer all over Hawaii, it is a raw tuna salad that my aunt makes. During the hot summer months, it is especially refreshing as a mini entree! Cold, tasty and good for you!
Provided by SKYELIGHT
Categories Salad Seafood Salad Recipes Tuna Salad Recipes
Time 1h20m
Yield 4
Number Of Ingredients 10
Steps:
- Mix together the ahi tuna, minced onion, green onion, ginger, seaweed, macadamia nuts, sesame oil, and red pepper in a mixing bowl. Cover and refrigerate at least one hour, for the flavors to come together. Arrange the lettuce leaves on a serving platter, spoon the ahi poke on top, and garnish with the cilantro.
Nutrition Facts : Calories 202.7 calories, Carbohydrate 3 g, Cholesterol 63.8 mg, Fat 5.6 g, Fiber 1 g, Protein 33.9 g, SaturatedFat 1 g, Sodium 77.9 mg, Sugar 1 g
EMERIL'S HAWAIIAN-STYLE POKE
Provided by Emeril Lagasse
Categories appetizer
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- In the bowl of a food processor, combine the peanut butter, coconut milk, soy sauce, lime juice, hot sauce, and sesame oil, and process on high speed.
- Place tuna in a large bowl. Add the red onions, seaweed, macadamia nuts, cilantro, and lime juice.
- Pour the peanut butter mixture over the tuna and combine. Season with sesame oil, soy sauce, and Hawaiian salt, to taste. Serve on top of wonton chips or wrap in lettuce leaves.
LIMU POKE SALAD
Provided by Food Network
Time 1h25m
Yield 6 servings
Number Of Ingredients 19
Steps:
- For the dressing: Combine all of the ingredients in a small bowl. Cover and refrigerate until ready to use.
- For the salad: Blanch the seaweed in a large saucepan of boiling salted water for 2 minutes. Drain. Transfer to a bowl. Bring soy sauce, vinegar, mirin, and sugar to a boil in a small saucepan, stirring to dissolve the sugar. Pour the mixture over the seaweed. Mix in the sesame seeds and jalapeno. Cool completely. Drain.
- For the tuna: Mix the first 5 ingredients in a large bowl. Add the Ahi and toss to coat. Let stand 1 hour at room temperature. Preheat the broiler. Place the Ahi on a foil lined baking sheet. Broil until rare, about 1 minute per side. Arrange the seaweed salad on plates. Top with Ahi. Ladle over the dressing and serve.
AHI POKE AND SEAWEED SALAD
Provided by Guy Fieri Bio & Top Recipes
Time 10m
Yield 2 to 4 servings
Number Of Ingredients 10
Steps:
- Cut the ahi into 3/4-inch cubes and put in a large mixing bowl. Add the nuts, sesame oil, soy sauce, chili flakes and salt to taste. Lightly toss together. Then add the Maui onions and green onions and lightly toss to combine. Season with additional salt if needed and black pepper to taste. Garnish with the seaweed.
- To serve, spoon the poke into nonreactive serving dish and serve immediately.
SAM'S FRIED POKE WITH TUNA
Steps:
- Place tuna cubes in a bowl with shoyu, onion, green onion, seaweed, and sesame oil. Mix well and then quickly sear in hot oil in a high heat wok. Don't cook for more than 1 or 2 minutes, as you want the center raw. Serve on a bed of greens.
AHI POKE BASIC
This is a standard raw tuna (poke) salad served in most Hawaiian homes. Although unconventional, it is sure to please the more adventurous seafood lovers. Be sure to use fresh tuna for the very best flavor, although fresh frozen tuna will produce acceptable results.
Provided by Josh Chan
Categories Appetizers and Snacks Seafood
Time 2h15m
Yield 4
Number Of Ingredients 7
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.
Nutrition Facts : Calories 395.6 calories, Carbohydrate 8.6 g, Cholesterol 102.2 mg, Fat 13.7 g, Fiber 2.2 g, Protein 58.4 g, SaturatedFat 2.2 g, Sodium 3695.8 mg, Sugar 2 g
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