Over the course of the last 2 years, I’ve been working in Oahu with a tremendously talented local culinary team. I now realize that Poke is almost a religion throughout Hawaii and a deeply embedded part of the historic culture of Hawaii. This version is somewhat updated, as it is never served in a martini glass, simply piled in a container or plate but cherished never the less
Ingredients Serves 6
| 1 | pound Ahi tuna loin cut into 1/2 inch dice |
| 1/4 | cup minced Maui onion (can use Visalia or any sweet onion) |
| 1 | teaspoon grated ginger |
| 3 | tablespoons scallions thinly sliced |
| 2 | tablespoons low sodium soy sauce |
| 1 | teaspoon sweet soy (recap manis) or Hoisin Sauce |
| 1 | teaspoon sesame oil |
| 2 | teaspoons toasted sesame seeds |
| 1 | teaspoon sambal |
| 2 | tablespoons arame, reconstituted |
Method
| 1. | Combine all ingredients well and marinate for approximately an hour before serving. |
| 2. | Serve over lettuce leaf cups in a stem martini glass. If desired place along wedge of crisp flat cracker in glass. |
| 3. | Optional: Layer with Gazpacho Salsa. |
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