Wednesday, May 11, 2011

Sasha's Kitchen: Hawaiian Style Ahi Poke

Ahi Poke was one of my favorite dishes from the time I spend in Hawaii several years ago on our honeymoon. I've occasionally gotten it outside of Hawaii since but it's never really the same as it was in Maui but if the ahi tuna quality is good, it can still be delicious. This is my husband's favorite Hawaiian dish, and although I have made plenty of sushi, I've never given Ahi Poke a try. But, I came across this recipe in one of my favorite Jamie Oliver books. The result was fresh and delicious since I used high quality sushi grade bluefin tuna. Not quite the same as locally caught Hawaiian ahi during my honeymoon, but still healthy and delicious. The tuna for this recipe is basically raw, but it does cook slightly (or at least change chemically) due to the lime juice in the recipe. Now that I know how delicious this recipe was, I plan to try some Hawaiian poke recipes in the future until I can get back to the lovely 51st state.

Jamie Oliver's Asian Infused Tuna (Ahi Poke) (adapted from the original recipe in The Naked Chef Takes Off)
1 lb tuna (bluefin if possible) - sushi grade
1 ripe avocado, peeled and diced
juice of 4 limes, to taste
1/2 diced jalapeno (Jamie uses a bit more)
3 T sesame oil
4 T coconut milk
handfull of fresh cilantro, finely chopped
2 T sesame seeds
pinch of freshly chopped ginger
soy sauce to taste (I added about 1/2 tsp)

Finely dice the tuna and mix with the res of the ingredients. You should serve immediately, on either toasted french bread (like Jamie suggests) or on crackers, which is how I served it.

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