Big Island Poke Recipes

CHEF JOHN'S HAWAIIAN-STYLE AHI POKE

The technique for making poke is so basic that even the most inexperienced cooks can get something close to what they'd get in a restaurant. But the one catch is you have to use only the freshest possible tuna, even if that means frozen.

Provided by Chef John

Categories Seafood Fish Tuna

Yield 4

Number Of Ingredients 11

Chef John's Hawaiian-Style Ahi Poke image

Steps:

Whisk soy sauce, sesame oil, grated ginger, sliced onions, macadamia nuts, seaweed, pepper flakes, and salt together in a bowl.
Place cubed tuna into bowl. Pour in marinade and stir to distribute evenly. Cover and refrigerate 2 hours. Mix again.
Serve topped with toasted sesame seeds, sliced green onions, and a sprinkle of lemon or lime juice, or seasoned rice vinegar.

Nutrition Facts : Calories 231.1 calories, Carbohydrate 3.1 g, Cholesterol 51.1 mg, Fat 11.6 g, Fiber 0.9 g, Protein 28.3 g, SaturatedFat 1.8 g, Sodium 1196.7 mg, Sugar 0.7 g

Ingredients

¼ cup soy sauce
2 tablespoons sesame oil
1 teaspoon grated fresh ginger root
⅓ cup thinly sliced green onions, plus more for serving
2 tablespoons crushed, roasted macadamia nuts
1 tablespoon finely crumbled dried seaweed
½ teaspoon hot red pepper flakes
½ teaspoon kosher salt, or to taste
1 pound sushi-grade ahi (yellowfin) tuna, cut into 3/4-inch cubes
1 teaspoon toasted sesame seeds
1 dash Lemon juice, lime juice, or seasoned rice vinegar

BIG ISLAND POKE

I found this recipe in the Honolulu Advertiser, and it was highlighting island food that had been given a healthy twist. This poke weighs in at only 206 calories, 4 grams of fat, and 2 grams of dietary fiber!

Provided by Pikake21

Categories Hawaiian

Time 40m

Yield 4 serving(s)

Number Of Ingredients 10

Big Island Poke image

Steps:

In a bowl, mix the soy sauce, ginger, garlic and chili pepper with 1 teaspoon sesame oil.
Place the 'ahi in a bowl and mix with half the soy mixture.
Cover and let stand for 20 minutes at room temperature.
Heat a large nonstick frying pan over high heat and coat the pan with 1 teaspoon sesame oil and spray with nonstick cooking spray.
Stir-fry the onion and bell pepper, about 4 minutes.
Add the bok choy and snow peas, toss for another 2 minutes.
Stir in the rest of the soy mixture. Cook for another minute.
Push the vegetables to one side of the pan and, over high heat, stir-fry the 'ahi with its sauce for about 2 minutes.
Remove immediately (you want to just sear the 'ahi on the outside) and serve with vegetables underneath and 'ahi on top.
Steamed rice would be great, too, but count the calories and limit the portion size.

Nutrition Facts : Calories 190.2, Fat 3.6, SaturatedFat 0.6, Cholesterol 62.3, Sodium 1134.7, Carbohydrate 9.2, Fiber 2.2, Sugar 3.6, Protein 29.9

Ingredients

1/4 cup soy sauce
1/4 cup peeled minced gingerroot
2 tablespoons minced garlic
1/2 teaspoon red pepper flakes (or 1 chopped Hawaiian chili pepper)
2 teaspoons sesame oil
1 lb fish fillet ('ahi)
1 small onion, cut into 1-inch cubes
1 red bell pepper, cut into 1-inch pieces
1/2 lb coarsely chopped baby bok choy
1/2 cup chinese snow peas, trimmed

TUNA POKE

This is a dish that comes from Long Island, New York, not the Big Island of Hawaii, a Northeastern take on a Pacific classic. I've made it with Atlantic bonito caught offshore and yellowfin tuna bought at the market, the meat trimmed, cubed and mixed with sesame oil and soy sauce, a little chile-garlic sauce and lot of chopped scallions. I top the salad with roasted macadamia nuts and a few vigorous shakes of furikake, a Japanese seasoning that is made of sesame seeds, dried fish and seaweed, salt and sugar. It makes for about the most delicious eating in the world.

Provided by Sam Sifton

Categories dinner, lunch, quick, seafood, appetizer, main course

Time 15m

Yield 4 to 6 servings for dinner; 8 to 10 as an appetizer

Number Of Ingredients 9

Tuna Poke image

Steps:

Carefully cut the tuna, against the grain, into thick planks of 3/4 inch, and then into 3/4-inch cubes. Place cubes into a large bowl, and add to them the onion and scallions.
Combine the soy sauce, sesame oil, mirin and chile-garlic sauce in a small bowl. Whisk together, and adjust seasonings to taste.
Pour the sauce mixture over the fish, and toss gently to combine. Sprinkle the furikake or sesame seeds over the fish, toss again gently, then cover and place in the refrigerator for an hour or two to chill. Serve with the macadamia nuts, if using, scattered over the top.

Nutrition Facts : @context http, Calories 170, UnsaturatedFat 3 grams, Carbohydrate 3 grams, Fat 4 grams, Fiber 1 gram, Protein 29 grams, SaturatedFat 1 gram, Sodium 493 milligrams, Sugar 1 gram, TransFat 0 grams

Ingredients

1 1/2 pounds sushi-quality tuna loin, thick-cut
1 small red onion, peeled and sliced very thin
4 scallions, trimmed and both green and white sections thinly sliced
3 tablespoons soy sauce
1 tablespoon sesame oil
1 teaspoon mirin (sweet Japanese rice wine)
1 teaspoon chile-garlic sauce, or to taste
1 1/2 tablespoons furikake (a dry Japanese seasoning made of a mixture of dried fish and seaweed, sesame seeds, salt, sugar and other ingredients) or sesame seeds, or to taste
1 cup roasted macadamia nuts, optional

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Big Island Poke Recipes

CHEF JOHN'S HAWAIIAN-STYLE AHI POKE

The technique for making poke is so basic that even the most inexperienced cooks can get something close to what they'd get in a restaurant. But the one catch is you have to use only the freshest possible tuna, even if that means frozen.

BIG ISLAND POKE

I found this recipe in the Honolulu Advertiser, and it was highlighting island food that had been given a healthy twist. This poke weighs in at only 206 calories, 4 grams of fat, and 2 grams of dietary fiber!

TUNA POKE

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