Today Chef Patrick Callarec is sharing his inside secrets to making tuna poke (PO-kay), one of the signature dishes at Aulani's `AMA`AMA - Contemporary Island Cooking restaurant. (Say what? Hawaiian FYI- `ama`ama [ah-mah-ah-mah] is a fish abundant in the waters surrounding O`ahu.) Every chef in Hawai`i has their own version of this popular sashimi dish, seasoned in many variations. If you're feeling adventurous, I posted the recipe below so you can try it at home. Bon appetit! &feature=channel_video_titleTuna Tuna Poke Serves 6 as an appetizer 1 cup soy sauce 2 tablespoons freshly grated ginger 2 tablespoons sesame oil 2 tablespoons yuzu juice Juice of 1 lime 1 tablespoon finely minced garlic 1 tablespoon toasted sesame seeds, plus additional for garnish 1 tablespoon rice vinegar 1 teaspoon wasabi powder 1/8 teaspoon sugar 2 pounds fresh sushi-grade tuna, cubed Freshly ground black pepper, to taste Favorite prepared seaweed salad, for serving
  1. Whisk together soy sauce, ginger, sesame oil, yuzu juice, lime juice, garlic, sesame seeds, vinegar, wasabi powder, and sugar in a large bowl.
  2. Add tuna to mixture and toss to coat. Season with pepper, to taste. Refrigerate 5 to 10 minutes.
  3. Place a bit of seaweed salad in the bottom of a small dish. Top with tuna and garnish with toasted sesame seeds.
Cook's note: Yuzu is a sour Japanese citrus fruit you can purchase in some supermarkets and in Asian grocery stores. If you can't find it, substitute 1 tablespoon lime juice and 1 tablespoon orange juice.