Maui Style Ahi Poke Recipes

Steps:

• Cut Ahi into at least 1/2" cubes - set aside & refrigerate.
• Combine all other ingredients in a large glass bowl & refrigerate for at least 30 minutes.
• When ready to serve toss Ahi and other ingredients together.
• Serve on chilled platter with chopsticks or toothpicks.

Steps:

• Add tuna and sesame oil to a large mixing bowl. Gently mix until all the fish is coated in oil. Sprinkle salt evenly across the fish. Add the cucumber, onion, ogo, inamona, chile flakes, garlic and hot sauce and thoroughly mix until ingredients are evenly dispersed. Refrigerate 30 minutes. Divide into portions and serve.

Steps:

• Cut the Ahi, place in a mixing bowl.
• Add all the rest to a separate bowl and mix. Let stand about 10 minute and stir again.
• If using frozen Ahi add chili sauce to above bowl.
• Add to the Ahi and very gently mix, not to break up Ahi.
• Place on a platter, garnish with the rest of the green onion.
• Platter tips.
• Coconuts split in half for bowls, pineapples cut in half and scooped out,save. " cut the long way top to bottom" leave top leaves in place. Save scooped pineapple for another Beachbumlahaina dish.

Steps:

• In a medium size non-reactive bowl, combine Ahi, soy sauce, green onions, sesame oil, sesame seeds, chili pepper, and macadamia nuts; mix well. Refrigerate at least 2 hours before serving.

Steps:

• Mix all ingredients and chill for 1 hour.
• Roast nuts whole over a grill or in a 325 degree F oven until golden brown for 90 minutes. Crack 1 kukui nut, and if it is a dark brown color, they are ready. Cool nuts, scrape out the nutmeat, and chop finely. Add Hawaiian salt, to taste.