Maui Style Ahi Poke

"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."
 
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photo by FLKeysJen photo by FLKeysJen
photo by FLKeysJen
Ready In:
30mins
Ingredients:
9
Serves:
2-4
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ingredients

  • 1 lb fresh ahi tuna, cubed 3/4 inch
  • 12 cup soy sauce
  • 12 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)
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directions

  • 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.

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Reviews

  1. Denise P.
    loved it! I used fresh Ahi tuna. I made it in the evening for dinner the next day. DH loved it too, will make again
     
  2. FLKeysJen
    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.
     
  3. sos2u4indy
    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.
     
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RECIPE SUBMITTED BY

I have lived on Maui four years coming from Portland Oregon out of culinary school. A career change for me at 45, from a tile contractor and fireman in Paradise, Ca and Whidbey Island, WA. I started the Buffalo Head Salsa Company in Oak Harbor, Wa. going on to QVC with my Products. I have written 3 cookbooks and am currently in the middle of "oooh baby, I like it dahs Maui" cookbook. I also am in the process of opening the first "oooh baby deli cafe Maui" in Lahaina where I live. I also was half of the " culinary class cooling show live". We are also working on bringing that back too. aloha
 
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