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.
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.