Ahi Poke

This dish features fresh ahi tuna, marinated in a delicious combination of Tamari, sesame oil, and green onions. With its vibrant colors and bold flavors, Ahi Poke is sure to impress your taste buds and leave you craving for more. Imagine tender cubes of ahi tuna, tossed in a savory marinade that perfectly balances the richness of the fish with the umami notes of soy sauce. The addition of sesame oil adds a nutty aroma, while the green onions provide a fresh and zesty kick to each bite. Ahi Poke is not only a feast for the eyes with its striking presentation, but also a culinary delight that will transport you to the shores of Hawaii with every mouthful. Whether you're a seafood lover looking to try something new or simply craving a light and refreshing appetizer, Ahi Poke is a must-try dish. Stay tuned to discover the secrets behind this iconic Hawaiian recipe.

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Poke

San Digo fish market.
To start, let's prepare the ahi tuna loin. Begin by removing any bloodline left on the loin and the skin, ensuring that the selected part is free from sinews. Next, carefully scrape off any remaining flesh on the skin and save it for later use in the tartare. Now, it's time to cube the ahi loin. Season the cubed tuna to taste with tamari, sesame oil, and vinegar. Feel free to adjust the salt levels to suit your preferences. For an extra layer of flavor, add your favorite spice blend, chopped scallions, onions, and a sprinkle of toasted sesame seeds and nuts. If you're feeling adventurous, consider incorporating some seaweed for a hint of umami. Once all the ingredients are combined, gently mix everything together to ensure the flavors are well distributed. Allow the tartare to marinate for a few minutes to let the flavors meld together. When you're ready to serve, plate the ahi tuna tartare elegantly and garnish with additional sesame seeds, chopped scallions, and a drizzle of sesame oil for a beautiful finishing touch. Pair this dish with crispy wonton chips or a bed of fresh greens for a delightful contrast in textures.

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