tuna poke
serves 2-3 as an appetizer
- 1 lb. sashimi grade tuna cut in 1 inch cubes
- 1/4 cup maui onions (or sweet onion like vidallia) chopped
- 3 scallions finely sliced- use part of green part
- 1/4 cup soy sauce- use japanese it’s lighter salt than u.s. soy sauce
- 1 t oyster sauce
- 1 t brown sugar
- 1 t sriracha (or to taste)
- pinch of hawaiian sea salt or kosher salt
- 1 t toasted macadamia nuts finely chopped (toasted, see below)
- 2 t toasted sesame seeds
- 1 t sesame oil
- a not traditional but nice addition if you’d like is to add about 2 t wakame salad—coarse chop – available at monahan’s
roast macadamia nuts at 325º for 8-10 minutes until lightly browned, tossing occasionally. once cooled, finely chop.
mix soy sauce, oyster sauce, brown sugar, sriracha & sesame oil in a mixing bowl. in a separate bowl combine tuna cubes, onions, scallions, sesame seeds, salt, macadamia nuts & wakame salad if using. gently toss in the liquid ingredients to just coat the tuna. serve immediately or chill in the fridge for 1/2 hour.
[…] a little hard to make authentic poke without kikui nut or limu, preferably lipoa, but our version is pretty darn good. i spoke with gene’s mom alice earlier today and she said maybe george […]