Prep 30 mins
Cook 0 mins
This came to me after trying the local Poke which I thought had little piazaz to it. A must here is the freshest Ahi you can find. Frozen will work but I would add 2 tbls. of sweet chili sauce.
- 1 lb fresh ahi tuna, cubed 3/4 inch
- 1⁄2 cup soy sauce
- 1⁄2 cup green onion, chopped, save some for garnish
- 1 teaspoon sesame oil
- 1 jalapeno pepper, diced
- 1 lime, juice of
- 1 tablespoon sesame seeds, toasted
- 1 tablespoon macadamia nuts, diced fine
- 2 tablespoons sweet chili sauce, for frozen (optional)
- Cut the Ahi, place in a mixing bowl.
- Add all the rest to a separate bowl and mix. Let stand about 10 minute and stir again.
- If using frozen Ahi add chili sauce to above bowl.
- Add to the Ahi and very gently mix, not to break up Ahi.
- Place on a platter, garnish with the rest of the green onion.
- Platter tips.
- Coconuts split in half for bowls, pineapples cut in half and scooped out,save. " cut the long way top to bottom" leave top leaves in place. Save scooped pineapple for another Beachbumlahaina dish.
This is similar to how we make poke when we catch fresh blackfin tuna, but with increased amounts of chopped macadamia and sesame oil. Everyone loves it, even people who say they don't eat raw fish. It keeps several days in the refrigerator and is good on its own or with rice crackers.
I love this recipe! I find that letting it sit over night really makes the flavors POP! I use the Rooster Red Chili sauce for the kick and home grown diced cucumber for a little crunch. Served with fried won tons this dish is a HUGE success as an appetizer.