Polynesian Ahi Poke with Sesame Seaweed Salad
Serves: 2, Difficulty: Expert
Preparation Time: 20 minutes, Cooking Time: 0 minutes
Ingredients
- 300 grams Fresh ahi tuna
- 50 ml Soy sauce
- 15 ml Sesame oil
- 20 grams Green onions, finely sliced
- 50 grams Sweet onions, finely diced
- 20 grams Seaweed (limu), rehydrated
- 10 grams Sesame seeds
- 2 grams Salt
- 2 grams Chili flakes (optional)
- Pinch of Pepper
- 5 ml Vinegar
Method
- Begin by slicing the fresh ahi tuna into small, bite-sized cubes, ensuring even cuts for uniform flavor absorption.
- In a medium-sized bowl, combine the ahi tuna cubes with the soy sauce, sesame oil, and a pinch of salt and pepper.
- Add the finely sliced green onions and finely diced sweet onions, and gently toss the mixture to combine.
- In a separate bowl, combine the rehydrated seaweed with sesame seeds, chili flakes, and a touch of vinegar for a fresh and tangy seaweed salad.
- Plate the ahi poke by creating a vibrant mound of tuna mixture, and graciously garnish with the seaweed salad.
- Sprinkle with a pinch of sesame seeds for a nutty flavor and serve immediately.
Tips
- For the freshest taste, prepare the ahi poke just before serving to retain the delicate texture of the tuna.
- If you have the option, seek out the freshest, sashimi-grade tuna.
- Balance the soy sauce with sesame oil to avoid one flavor overpowering the dish.
Nutritional Information
| Nutrient |
Per 100g |
Per Serving |
| Energy |
200 kcal (837 kJ) |
375 kcal (1567 kJ) |
| Fat |
10 g |
18 g |
| Saturated Fat |
2 g |
3 g |
| Carbohydrates |
5 g |
9 g |
| Sugars |
0 g |
0 g |
| Proteins |
20 g |
37 g |
| Salt |
3 g |
5 g |
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