Hawaiian Tuna Poke Recipes

Use yellowfin tuna, sashimi grade typically found in Asian grocery stores.

Look for fillets that are bright in color, not dull or darkened or dry looking. Buy loins or thick fillets (at least one inch thick).

Avoid Ahi tuna that has too many white lines in the flesh. This is a soft sinew and has a slight stringy texture, not suitable for sushi. This part of the fish is fine to cook, or it can be used for roll sushi. When chopped, the sinew will easily pull away from the flesh.

Ahi Tuna Steaks
Coming from Hawaii or Ecuador, this sushi quality yellow fin tuna has a vibrant red color and can be eaten raw, grilled or sauteed.


Other places to find tuna online:
Find fresh seafood - sashimi grade tuna - at Catalina Offshore Products.
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Ingredients:
4 cups ahi (yellowfin tuna, sashimi grade) diced
1/2 cup onion, minced
1/4 cup green onion, minced
1 cup soy sauce
2 tablespoons sesame oil
Salt and pepper to taste

Preparation:
This is the most basic recipe for ahi poke, served as a pupu or appetizer at most luaus and Hawaiian dinners.

Season ahi with Hawaiian salt. Add all ingredients, mix well then chill.

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INGREDIENTS:
1 pound tuna sashimi, sliced in 1/2 inch squares
2-3 stalks of green onions, chopped
3 tablespoons of soy sauce
2 tablespoons of sesame seed oil
Sprinkle of sesame seeds
salt and pepper to taste
sugar to taste (optional)

Optional:
1 ripe avocado, cubed
Cherry tomatoes
1 cucumber, sliced

Directions,
Add all ingredients together, cover and let this marinade in the refrigerator until you're ready to serve with chopsticks!

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Ingredients:
8 gyoza shells
2 cups oil
Lettuce
Shredded mild cheddar cheese
Sour cream

Ahi poke
1/2 pound raw ahi tuna
1/4 cup low salt soy sauce
1/4 cup minced ginger
1 tablespoon chili powder
1 tablespoon cumin
1 tablespoon coriander

Poke Salsa with Salmon:
1/4 pound fresh salmon sashimi, cubed
1/4 cup finely chopped tomatoes, green onion, red onion and green ogo seaweed
1 tablespoon sea salt
1/2 Hawaiian chili pepper, seeded and finely chopped
1 tablespoon lime juice
1 tablespoon vegetable oil

To make salsa:
Combine all ingredients and chill.

To make ahi poke: Cut fish into logs. Combine soy sauce, ginger and spices. Pour over fish and marinate 15 minutes.

Heat skillet until smoking over high heat. Sear ahi on all 4 sides. Cool, then dice into small cubes. Set aside.

Deep-fry gyoza in vegetable oil, bending into a taco shape.

To assemble:
Fill gyoza shells with ahi. Garnish with lettuce, cheese and sour cream. Top with salmon salsa. Serves 4.

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Each September since 1992, visitors and locals visit the Annual 3-day Poke Festival, tasting and contest. The contest draws entries and contestants locally and nationally.

If you're planning a trip to Hawaii, this is definitely where you want to be. According to whatscookingamerica.com, the contest draws over 2,000 entries from Western Canada, the mainland United States, Hawaii, and the South Pacific. 75 entries are selected as finalists, with many wildly inventive variations of the basic poke.

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If you love island, Hawaiian food, you have to find a Sam Choy Restaurant. You may have also seen or heard of his cookbook - educate yourself further with Hawaiian and island recipes.

Click here for their locations - 2 around the world.

He's so generous, he even provides some of his recipes online. Click here to view some of his recipes such as Banana Fritters, Kalua Pig, Tri Tip Steak Kabobs. Mmm... There's more.

Trader Vic's Restaurant has 26 Polynesian-style restaurants around the world from Los Angeles, California to Dubai Souk Madinat, U.A.E.

Visit Trader Vic's for delicious and exotic island foods.