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 […]