Got a piece of 8 lb sushi grade wild Ahi Tuna steak; so that’s probably going to be what I eat for the next 3 month. Here is a great Hawaiian recipe that somehow got super popular last year. By the way, always use sushi grade fish, if they are sitting in a freezer at your local fish market with other seafood products, ask your fish dealer first.
You need:
- 1 lb sushi-grade ahi tuna
- 1 avocado
- 1/4 cup soy sauce
- 2 tbsp sesame oil
- 1 tsp ginger, grated
- 1/3 cup green onions
- 2 tbsp macadamia nuts, crushed
- 1 tbsp crumbled dried seaweed
- 1 teaspoon toasted sesame seeds
How to make this:
- Quickly brine the tuna for 5 min, dry it, wrap it and let in sit in the fridge for 2 hours
- Mix the soy sauce, sesame oil, grated ginger, chopped green onions, crushed macadamia nuts, dried seaweed and toasted sesame seeds
- Cut the tuna into 1 cm or 1/2 inch cube, fold the tuna into the sauce mix, try not to mix it too hard
- Wrap it, and let it sit in fridge for another 2 hours
- Cut the avocado into cubes, mix it in the poke
- Serve it with some rice and extra green onion & sesame
