Ahi Poke-tini

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Photo: Jean Allsopp
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Makes 6 servings
Dee Ann Tsurumaki Dee Ann Tsurumaki
January 2009
RECIPE BY Coastal Living

Look for seaweed salad with the prepared sushi in your grocery store.

Ingredients

  • 1 pound sashimi-grade ahi tuna, finely diced
  • 1/3 cup low-sodium soy sauce
  • 2 tablespoons dark sesame oil
  • 2 tablespoons minced green onion
  • 2 tablespoons ogo or seaweed salad, chopped (optional)
  • 2 tablespoons finely chopped Maui or other sweet onion
  • 1 tablespoon peeled, minced fresh ginger
  • 2 Hawaiian or jalapeño chiles, minced
  • Avocado Salsa
  • Kaffir Lime Syrup
  • Garnishes: fried won ton strips, fresh cilantro, and chili oil

How to Make It

Step 1

Combine tuna and next 7 ingredients in a bowl; toss gently. Cover and chill until ready to serve.

Step 2

Spoon Avocado Salsa evenly into 6 martini glasses. Top each evenly with tuna mixture; drizzle each with 2 tablespoons Kaffir Lime Syrup. Garnish, if desired.

CanoeHouse Restaurant, Mauna Lani Resort, Hawaii

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