Ahi Tuna Poke
- 3/4 lb Sushi grade Ahi Tuna
- 1 Firm ripe avocado
- 1 Cucumber
- 1/2 cup Soy sauce
- 2 Green onions
- 1/4 tsp Dried hot peppers
- 2 tbsps Toasted sesame seeds
- 1 tbsp Sesame oil
- 1 tbsp Lemon juice
A perfect quick, no-cook meal for hot summer days.
- Cut the tuna, cucumber and avocado and green onion into small bite sized chunks and place into a bowl.
- Add the soy sauce, pepper (adjust to taste), sesame seeds and mix together.
- Cover and refrigerate for no more than 20 min to keep the fresh taste of the fish.
- Serve one of several ways: Place the poke in a bowl so the Poke is flush with the top. Place this inside of a larger bowl filled with ice, refrigerate as directed above. Place a serving plate on the top of the bowl and turn the bowl upsidedown to release the poke like a jello mold. Set out as an appetizer with a small spoon or knife and crackers.
- Shred your favorite lettuce and spoon equal portions on top and use as a salad toping.
- Our favorite way to serve poke is all by itself eaten with a fork or chop sticks.
♦ Pair this with a sweeter wine, such as our Dolcino Gewürztraminer or Simpatica to off-set the heat of the pepper.
Hawaiian Poke History:
Poke (pronounced POH-kay) is served in most Hawaiian homes and restaurants as a side dish, and no gathering in Hawaii would be complete without a few bowls of poke. In Hawaiian, poke means "cut piece" or "small piece." Poke is bite-size pieces of raw fish doused in seasonings. Poke is actually the Hawaiian version of the elegant Japanese sashimi (a combining of the Hawaiian and Japanese taste for raw fish). The fish for poke is sometimes even lightly seared or fried.
For centuries, Hawaiian fishermen cut their catch of raw fish into cubes and seasoned it with whatever ingredients they had. Modern versions make use of seasonings brought by the many different cultures of the Islands, such as soy sauce, onions, tomatoes, and chilies. Poke is so common in the Hawaiian culture, that you can stop at a local grocery store and choose from several freshly made varieties.
Mention regional foods to Hawaiians, and people think of poke. It is considered a local food or "local grind" - comfort food to the Hawaiians. Normally local food is not the cuisine that is served in upscale hotels and restaurants of Hawaii, but poke has crossed such boundaries. Poke is still evolving in the Hawaiian Islands. It was not until the 1970s that the recipes for poke started appearing in cookbooks. History From www.whatscookinginamerica.com
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