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!
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
- Whisk together soy sauce, ginger, sesame oil, yuzu juice, lime juice, garlic, sesame seeds, vinegar, wasabi powder, and sugar in a large bowl.
- Add tuna to mixture and toss to coat. Season with pepper, to taste. Refrigerate 5 to 10 minutes.
- Place a bit of seaweed salad in the bottom of a small dish. Top with tuna and garnish with toasted sesame seeds.
: 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.