Recipe courtesy of Robert Irvine
Print
Total:
15 min
Prep:
15 min
Yield:
12 hors d'oeuvres servings
Level:
Intermediate

Ingredients

  • 1 (6-ounce) tuna fillet (sushi or sashimi quality)
  • Alaea (Hawaiian red salt)
  • 1/4 cup dried ogo (seaweed)
  • 2 shallot cloves, chopped
  • 2 or 3 scallions, white and tender green parts only, sliced thinly on the diagonal
  • 1/2 teaspoon crushed red pepper flakes
  • 1-ounce inamona (roasted crushed kukui nut seed of the candlenut tree) or 1 1/2 ounces crushed
  • Cashews

Directions

Cut the raw tuna in tiny cubes. Season, to taste, with alaea. Chop the ogo and add to the tuna along with garlic, scallions, and crushed red pepper. Garnish with inamona or cashews. Toss and serve cold on demitasse spoons or on crackers.

Trending Videos 6 Videos

Step-by-step photos

Steak Essentials 03:26

Everything you need to know to select and grill a perfect steak.

Similar Topics:

IDEAS YOU'LL LOVE

Ahi Poke (Hawaiian Tuna Tartar)

Recipe courtesy of Santos Loo

Ahi Poke

Recipe courtesy of Pierre Alabadejos

Atomic Ahi Poke (Spicy Ahi Poke with Chili Water)

Recipe courtesy of Mike Malicdem

Tuna Avocado Poke

Recipe courtesy of Tiffani Thiessen

Ahi Tuna

Recipe courtesy of Ryan Dehn

Poke

Recipe courtesy of Sam Choy

Ahi Tuna Napoleon

Recipe courtesy of Dan Wright

On TV