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Sheldon Simeon's Hawaiian-Style Ahi Poke
ServesServes 4 to 8
Ingredients
- 2 pounds sashimi-grade ‘ahi tuna, cut into 1/2-inch cubes
- 1/2 cup diced sweet onion
- 1 tablespoon flaky sea salt (such as Maldon) or Hawaiian sea salt, plus more to taste
- 2 Hawaiian chili peppers or 1 bird’s eye chili, thinly sliced
- 1/4 cup chopped ogo seaweed (optional; soaked in water if dried)
- 2 tablespoons ground or finely chopped toasted kukui (candlenuts) or macadamia nuts
- 1/4 cup thinly sliced scallions
Instructions
- In a medium bowl, gently fold together the tuna, onion, salt, chilies, seaweed (if using), kukui, and scallions until thoroughly mixed. Adjust the seasoning with more salt to taste.
- Serve immediately, or cover tightly and store in the fridge for up to a day. (If you plan on eating the poke later, taste again before serving and add salt if needed.)
Originally published at thekitchn.com. Reproduced for personal collection.