Summer is right around the corner and the weather is warming up. Looking for that delicious #recipe and not wanting to turn your oven or stove on? Test out this ‘Ahi Poke recipe courtesy of Merriman’s Hawaii Cookbook. Available for purchase online at merrimanshawaii.com.
1 cup tamari
1/4 cup freshly squeezed lime juice
4 large cloves garlic, minced (about 2 tablespoons)
1 (2-inch) piece fresh ginger root, peeled and minced (about 2 tablespoons)
5 scallions, washed and sliced into 1/8-inch rounds (about 1/4 cup)
1 1/2 teaspoons sambas oelek
1/2 cup sesame oil
Place all ingredients in a blender or food processor. Purée until smooth. The marinade can be made ahead and stored for up to two weeks.
1 pound sashimi grade ‘ahi tuna, cut into 3/4-inch dice
1/2 sweet onion, sliced paper thin
10 scallions, white and green parts, finely sliced
1/4 cup red ogo seaweed (optional)
1/4 teaspoon red pepper flakes
3/4 cups Poke marinade
1/4 avocado, peeled and cut into 1/2-inch dice (optional)
Place a medium bowl over ice. (Because poke is served raw, it should be kept as cold as possible both in preparation and presentation.) Add tuna, onion and scallions.
If using ogo, roughly chop while maintaining the threads and stems. Add to tuna mixture. Add chili flakes and Poke Marinade to tuna mixture. Stir together, thoroughly coating tuna in marinade and evenly blending the vegetables. Garnish with avocado, if desired, and serve immediately with sweet potato or taro chips.
PC: Linny Morris