ahi poke salad

When I was growing up, my family used to spend almost every summer in Hawai'i, and I always found myself wishing I could stay there year round.  I haven't been back since I moved to New York, but often find myself missing the island life where I forget that SPAM is canned meat, salty tresses are mandatory,  and good surf is just about all I need.

I love this recipe not only because it's fresh, but because it reminds me a lot of Oahu.  My version consists of using sushi-grade tuna (best found at P.E. & D.D. at The Green Market here in New York), Himalayan pink salt, and replacing fresh-farmed seaweed with dried seaweed.  And for my guests that can't stomach raw fish, I just toss half of the tuna into a skillet to give them a light sear.

+BLOVIN’+

Ahi Poke Salad Serves 4

Ingredients 2 pounds sushi-grade tuna steak, cubed 1/2 cup soy sauce 2 tbsp sesame oil 1 tsp. Lemon juice 1/4 tsp. Himalayan Pink Salt or Kosher Salt cracked black pepper, for taste 1/2 tbsp. Sesame Seeds 1 tbsp. dried seaweed, or ogonori

Directions Combine all ingredients in a medium bowl, toss to make sure cubes are well coated.  Cover with plastic wrap and place in fridge for 15 minutes.  Remove from fridge, and serve.