Hawaiian-Style Ahi Poke

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Recipe by: Chef John
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.
Ingredients
4 servings  231cals
  • 1/4 cup soy sauce 
  • 2 tablespoons sesame oil 
  • 1 teaspoon grated fresh ginger root 
  • 1/3 cup thinly sliced green onions, plus more for serving 
  • 2 tablespoons crushed, roasted macadamia nuts 
  • 1 tablespoon finely crumbled dried seaweed 
  • 1/2 teaspoon hot red pepper flakes 
  • 1/2 teaspoon kosher salt, or to taste 
  • 1 pound sushi-grade ahi (yellowfin) tuna, cut into 3/4-inch cubes 
  • 1 teaspoon toasted sesame seeds 

Serve with: 

  • Lemon juice, lime juice, or seasoned rice vinegar (optional)

Directions
  1.  Whisk soy sauce, sesame oil, grated ginger, sliced onions, macadamia nuts, seaweed, pepper flakes, and salt together in a bowl.
  2. Place cubed tuna into bowl. Pour in marinade and stir to distribute evenly. Cover and refrigerate 2 hours. Mix again.
  3. Serve topped with toasted sesame seeds, sliced green onions, and a sprinkle of lemon or lime juice, or seasoned rice vinegar.


Cook's Note:
Do not add vinegar or citrus juice to the marinade. You won't get the same texture that we're looking for here.
I like to serve this on sushi rice with sliced seasonal vegetables. Other options include cold noodles, or on a salad, or with fried wonton chips as an appetizer.

source: www.allrecipes.com

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