Ahi tuna poke
Just One Cookbook · ♥ 1.3K likes · 57K views · 3 min video
Read about tuna in the BrightCulinary Book
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Ingredients
Method
Techniques
- 1 tsp white sesame seeds
Soak the dried ogo seaweed in water 5 minutes to rehydrate, squeeze out the water and cut into pieces about 1 inch long.
- dried ogo seaweed
- water
- ¼ whole sweet onion
- 2 whole green onions
Thinly slice the quarter sweet onion. Halve the green onions and slice thinly on the diagonal.
- 1 lb sashimi-grade tuna
Cut the tuna into 3/4-inch strips, then bite-sized cubes, and transfer to a large bowl with the onion, seaweed and green onion to taste.
Add the sesame oil, soy sauce, salt to taste and optional grated ginger; mix gently.
- 1 tbsp roasted sesame oil
- 2–3 tbsp soy sauce
- salt
- ¼ tsp ginger
Cover and refrigerate at least 1 hour or up to 12 hours to develop the flavors.
Serve chilled, sprinkled with white sesame seeds or garnished with green onion, with steamed rice as a main or with chips as an appetizer.
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