AHI TUNA POKE
This marinated raw fish salad is eaten everywhere in Hawaii and has become a favourite here too. Poke (pronounced pohkay) means “chopped or cut”. There are many versions but the most popular is made with tuna and features Japanese flavours.
500g very fresh tuna, cut into 1cm cubes ¼ cup light soy sauce
2 teaspoons sesame oil
2 teaspoons lime juice
3 spring onions, finely sliced
1 shallot, finely diced
1 red chilli, seeded and finely sliced 1 small thumb ginger, peeled and grated 2 teaspoons lime juice
Black and white sesame seeds for garnish
Place all ingredients except lime juice and sesame seeds in a non-reactive (ceramic) bowl. Toss to coat tuna. Cover and refrigerate several hours (do not overmarinate the fish as the flavours can turn muddy).
Just before serving, add lime juice and sprinkle sesame seeds over. If desired, serve with shredded lettuce, avocado, cherry tomatoes, seaweed salad and Japanese ginger. Serves 4-6
Ahi Tuna Poke