|Tuna poke w/Hawaiian kettle chips for crunch|
|Tim starting 26.2 miles after 112 mile bike. He so crazy.|
Poke is a Hawaiian pupu (or appetizer) consisting of diced raw tuna, shoyu, fresh grated ginger, onions (Maui onions and green onions) and sesame oil. There are numerous variations to this basic theme including the addition of ogo (seaweed), furikake (a seaweed and dried fish combo), kukui nuts, wasabi, masago, mayo...the list goes on and on. Even better, poke can be found anywhere and everywhere, from grocery stores to gas stations, and this ain't half-ass road stop food. The poke we sampled as we drove all over the island was delightfully fresh with a creamy texture that only raw tuna can provide. It was positively addicting, especially when eaten with a bag of salty potato or taro chips.
Sam Choy's book simply titled Poke which is chock full of poke recipes, and not just tuna. Chef Choy includes an array of versions, from lobster poke to steak poke.
To really enjoy this Hawaiian delicacy, have yourself a poke party and throw in a couple of tuna maki, spicy tuna and avocado rolls for good measure. It's a light, fun-to-make, summery meal that gets everyone involved. Scroll down for a basic poke recipe and feel free to make it your own with the addition of nuts, seaweed, red chiles, avocado, even chopped Hanover tomato. It's totally up to you.
Classic Hawaiian Poke(Serves 2)
1/2 pound sushi-grade tuna, cubed
2 tablespoons soy sauce or shoyu
2 tablespoons green onion, minced
2 tablespoons sweet onion, diced
1 tablespoon dark sesame oil
1/2 tablespoon freshly grated ginger
Dash of garlic chile sauce
1 tablespoon toasted sesameHawaiian red sea salt*, to taste
Mix all ingredients except sea salt in a medium-sized bowl. Cover and refrigerate for two hours. Spoon poke into martini glasses with a sprinkle with sea salt. Garnish with Hawaiian kettle chips or taro chips.
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