Ahi Poke (Hawaiian Tuna Tartar)

Tap into the spirit of Aloha by serving this modern iteration of the popular Hawaiian appetizer salad. In this recipe, diced Ahi tuna loin is combined with an onion, ginger, scallion, soy and sesame sauce, and served with lettuce cups and fried wontons. You definitely have to find a good source for sashimi-grade tuna. After that there is very little prep time, so you can be as relaxed as any beach-going local.

Recipe courtesy Santos Loo for Cooking Channel
TOTAL TIME: 10 min
Prep: 10 min
Inactive Prep: --
Cook: --
 
YIELD: 4- 6 servings
LEVEL: --

ingredients

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Directions

Whisk together all ingredients except for tuna. When ready to serve combine dressing with tuna and squeeze a half lime over top. Serve with lettuce cups and fried wonton skins.

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  • on May 14, 2014

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    Idy Cook, the tuna is meant to be eaten "raw". I only put the word raw in quotes because it is debatable if the acid in the lime actually cooks the fish. Ahi tuna in generally is eaten raw or at the very most rare with a quick sear to cook only the outside. To minimize the slight risk of foodborne illness be sure to buy frozen tuna intended for sushi.

    ...the FDA provides guidance under their Parasite Destruction Guarantee. This states in part that fish intended to be consumed raw must be “frozen and stored at a temperature of -20°C (-4°F) or below for a minimum of 168 hours (7 days)”.

    Great traditional recipe by the way!

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  • on March 17, 2014

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    This was a very fast and delicious dish. The dressing turned out great. The only thing confusing for me was to cook the ahi or not. I did not cook it the first time and I loved it. My husband was a little worried because it was raw so the second time I cooked it (to long) I did not like it that was the meat was very tough. Any tips??

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