Thread: Spicy Tuna Poke

Loved this stuff when I was living in HI so I made it today, as good as local. [ATTACH=CONFIG]5903

Looks delicious. Do you have a recipe for it? It looks simple, but then again I have never made anything like it.

That looks really good.
Some good Ahi Poke is always a welcome treat, that or some Lomi lomi salmon.

Originally Posted by Fishingainteasy

Looks delicious. Do you have a recipe for it? It looks simple, but then again I have never made anything like it.

There is no set recipe for Poke, any fresh cubed fish and some basic ingrediets, from there the skies the limit.
But, one must understand that in Hawaii poke is looked at differently from the mainland.
One must understand and appreciate where it came from, and thus it stays pretty basic for the most part, not over dressed as is common here.

If I had to set a basic threshold recipe.

2-3lbs fresh cubed Ahi or Maguro tuna
1 small sweet Maui onion, chopped or slivered
A few dashes of sesame seed, plain and/or black
A pinch or two of Wakame and/or Hijiki
1/2-1.5t of fresh grated ginger and/or minced garlic
1T sesame oil
1T Rice vinegar or Mirin

If you want it spicy
1t-1T red pepper
Sriracha or Sriracha Mayo
chopped or slivered Jalapeno

The Poke is served fresh and cold, and it should be served over hot rice.

Originally Posted by ChileRelleno

There is no set recipe for Poke, any fresh cubed fish and some basic ingrediets, from there the skies the limit.
But, one must understand that in Hawaii poke is looked at differently from the mainland.
One must understand and appreciate where it came from, and thus it stays pretty basic for the most part, not over dressed as is common here.

If I had to set a basic threshold recipe.

2-3lbs fresh cubed Ahi or Maguro tuna
1 small sweet Maui onion, chopped or slivered
A few dashes of sesame seed, plain and/or black
A pinch or two of Wakame and/or Hijiki
1/2-1/5 tsp of fresh grated ginger
1T sesame oil
1T Rice vinegar or Mirin

If you want it spicy
1t-1T red pepper
Sriracha or Sriracha Mayo
chopped or slivered Jalapeno

The Poke is served fresh and cold, and it should be served over hot rice.

Mr . Chile you are spot on with the recipe, not hard at all, I like to let it sit and blend for at least 2 hours, serve over sticky rice,

Originally Posted by ChileRelleno

There is no set recipe for Poke, any fresh cubed fish and some basic ingrediets, from there the skies the limit.
But, one must understand that in Hawaii poke is looked at differently from the mainland.
One must understand and appreciate where it came from, and thus it stays pretty basic for the most part, not over dressed as is common here.

If I had to set a basic threshold recipe.

2-3lbs fresh cubed Ahi or Maguro tuna
1 small sweet Maui onion, chopped or slivered
A few dashes of sesame seed, plain and/or black
A pinch or two of Wakame and/or Hijiki
1/2-1.5t of fresh grated ginger and/or minced garlic
1T sesame oil
1T Rice vinegar or Mirin

If you want it spicy
1t-1T red pepper
Sriracha or Sriracha Mayo
chopped or slivered Jalapeno

The Poke is served fresh and cold, and it should be served over hot rice.

Thanks Chile. I was trying to figure out the sauce on top of the tuna. I got the basic white rice tuna sesame seeds and it looks like green onion. I just couldn't figure out if it was a Japanese style spicy mayo (like for sushi) or something of that variant.

Thanks again!