Heat Wave Maguro Poke Recipes

CHEF JOHN'S HAWAIIAN-STYLE AHI POKE

Chef John's Hawaiian-Style Ahi Poke image

The technique for making poke is so basic that even the most inexperienced cooks can get something close to what they'd get in a restaurant. But the one catch is you have to use only the freshest possible tuna, even if that means frozen.

Provided by Chef John

Yield 4

Number Of Ingredients 11

Ingredients

¼ cup soy sauce
2 tablespoons sesame oil
1 teaspoon grated fresh ginger root
⅓ cup thinly sliced green onions, plus more for serving
2 tablespoons crushed, roasted macadamia nuts
1 tablespoon finely crumbled dried seaweed
½ teaspoon hot red pepper flakes
½ teaspoon kosher salt, or to taste
1 pound sushi-grade ahi (yellowfin) tuna, cut into 3/4-inch cubes
1 teaspoon toasted sesame seeds
1 dash Lemon juice, lime juice, or seasoned rice vinegar

Steps:

Whisk soy sauce, sesame oil, grated ginger, sliced onions, macadamia nuts, seaweed, pepper flakes, and salt together in a bowl.
Place cubed tuna into bowl. Pour in marinade and stir to distribute evenly. Cover and refrigerate 2 hours. Mix again.
Serve topped with toasted sesame seeds, sliced green onions, and a sprinkle of lemon or lime juice, or seasoned rice vinegar.

Nutrition Facts : Calories 231.1 calories, Carbohydrate 3.1 g, Cholesterol 51.1 mg, Fat 11.6 g, Fiber 0.9 g, Protein 28.3 g, SaturatedFat 1.8 g, Sodium 1196.7 mg, Sugar 0.7 g

HEAT WAVE MAGURO POKE

Heat Wave Maguro Poke image

Don't ask me what maguro poke is. I ran a search for it on Google and didn't get much of an answer. I looked for it on Recipezaar and came up with a bunch of recipes for Poke Cake. But one of my favorite food blogs, Brownie Points, has a recipe for it today, a suggestion for something simple and no cooking involved, a good way to beat the recent heat wave (hence the name). Looks like a winner to me! Edited to add -- I now know what Maguro Poke means! Thanks to Zaar member Pikake21, who wrote and told me: Poke is the Hawai'ian way of referring to a "sort-of" Japanese sashimi salad. Usually it has some soyu, green onions, sesame, salt, etc involved. Maguro is just one kind of tuna, hence the name maguro poke (pronounced "poh-keh"...instead of "poh-kee."

Provided by Mirj2338

Categories Tuna

Time 5m

Yield 4 serving(s)

Number Of Ingredients 5

Ingredients

2 green onions, sliced
1 teaspoon chili paste
1 tablespoon soy sauce
1 tablespoon toasted sesame oil
1 lb sushi grade tuna

Steps:

Combine the first four ingredients in a bowl.
Chop the tuna into bite size pieces.
Add to the bowl and combine.

Nutrition Facts : Calories 198.4, Fat 9, SaturatedFat 1.9, Cholesterol 43.1, Sodium 296.8, Carbohydrate 0.8, Fiber 0.2, Sugar 0.2, Protein 27.1

THREE SISTERS SOUP

Three Sisters Soup image

As I was in search of way to use up my squash crop, I ran across this recipe at Allrecipes.com. It was submitted by: THE HOOVE and stated: "The Iroquois Indians cultivated and used the Three Sisters (corn, squash and beans) in their diet. This is a recipe passed down by our relatives. You may use regular corn instead of hominy, but hominy is more traditional."

Provided by Happy Hippie

Categories Potato

Time 45m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

2 cups hominy, drained (canned white or yellow)
2 cups fresh green beans, trimmed and snapped
2 cups butternut squash, peeled and cubed
1 1/2 cups potatoes, peeled and diced
5 cups water
1 1/2 tablespoons chicken bouillon granules
2 tablespoons butter, melted
2 tablespoons all-purpose flour
1/4 teaspoon pepper

Steps:

Place the hominy, green beans, squash, and potatoes into a pot.
Pour in water and chicken bouillon.
Bring to a boil, then reduce heat to low, and simmer until vegetables are soft, about 10 minutes.
Blend flour into the butter, then stir into the soup.
Increase heat to medium, and cook for 5 more minutes, or until soup thickens.
Season with pepper, and serve.

Nutrition Facts : Calories 148.1, Fat 4.7, SaturatedFat 2.6, Cholesterol 10.4, Sodium 430.5, Carbohydrate 24.7, Fiber 4.5, Sugar 3.1, Protein 3.3

MAUI STYLE AHI POKE

Maui Style Ahi Poke image

This came to me after trying the local Poke which I thought had little piazaz to it. A must here is the freshest Ahi you can find. Frozen will work but I would add 2 tbls. of sweet chili sauce.

Provided by beachbumlahaina

Categories Tuna

Time 30m

Yield 2-4 serving(s)

Number Of Ingredients 9

Ingredients

1 lb fresh ahi tuna, cubed 3/4 inch
1/2 cup soy sauce
1/2 cup green onion, chopped, save some for garnish
1 teaspoon sesame oil
1 jalapeno pepper, diced
1 lime, juice of
1 tablespoon sesame seeds, toasted
1 tablespoon macadamia nuts, diced fine
2 tablespoons sweet chili sauce, for frozen (optional)

Steps:

Cut the Ahi, place in a mixing bowl.
Add all the rest to a separate bowl and mix. Let stand about 10 minute and stir again.
If using frozen Ahi add chili sauce to above bowl.
Add to the Ahi and very gently mix, not to break up Ahi.
Place on a platter, garnish with the rest of the green onion.
Platter tips.
Coconuts split in half for bowls, pineapples cut in half and scooped out,save. " cut the long way top to bottom" leave top leaves in place. Save scooped pineapple for another Beachbumlahaina dish.

HAWAIIAN RED TUNA POKE

Hawaiian Red Tuna Poke image

Poke. Most people on the islands pronounce it Pokey (like Gumby's red pal) but it's pronounced Poke (rhymes with Okay). Otherwise it would be spelled Poki in Hawaiian. Anyway, it's usually made with ahi (the Hawaiian word for yellowfin tuna), basically it's a raw fish salad, usually flavored with soy sauce, sesame oil, kukui nut, and seaweed.

Provided by Nyteglori

Categories Tuna

Time 5m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1 lb sashimi tuna, cubed
3/4 tablespoon toasted sesame oil
3/4 tablespoon soy sauce
1/4 cup green onion, finely chopped
1/4 cup maui sweet onion, julienned
1/2 tablespoon chili flakes
hawaiian salt, to taste
white and black sesame seed (to garnish) (optional)
dried seaweed flakes (to garnish) (optional)
candlenuts, Crushed to garnish (kukui nut) (optional)

Steps:

Cube your tuna and dry it with a clean towel or paper towel. You don't want lots of water on your fish when you're about to make poke because you don't want the water to dilute the flavor of your seasonings and sauces. Once it's drained, put it in a mixing bowl and prepare your other ingredients.
Finely chop your green onions. You don't want huge pieces of green onions because it's inconvenient to eat and gets in the way of the smooth and cool consistency of this dish. Next, cut your onions so that they're long, and not diced. You can dice them, but I think it adds more to the dish to chop the onions in a different shape than your green onions and tuna. Think about it, the tuna is cubed, the green onions are sorta cubed shaped, so why do you have to also put onions in that are cubed? Make this dish interesting visually and tastefully with julienned onions.
Combine your soy sauce, sesame oil and chili flakes into the bowl. Fold until well mixed. Since you're already adding soy sauce, you don't need to add a lot of Hawaiian Salt. Then garnish with whatever else you have (sesame seeds, seaweed, kukui nuts, etc.).

MAUI AHI POKE

Maui Ahi Poke image

Here is a simple delicious recipe that will amaze your friends and family. If you love Sashimi you will die over this recipe. Give it a try and let me know what you think. I have never met anyone who hasn't asked me for the recipe. Enjoy and A Hui Hou (Until we meet again)!

Provided by Mauisurfer

Categories Lunch/Snacks

Time 45m

Yield 10 serving(s)

Number Of Ingredients 10

Ingredients

2 lbs fresh ahi tuna
1 small round onion, julienne cut (Maui Onions preferred)
3 green onions, diced
1/2 teaspoon freshly grated fresh ginger
3 finely diced garlic cloves
1/2 cup soy sauce
1 teaspoon sesame oil
1/2 teaspoon crushed red pepper flakes
1 teaspoon Chinese chili sauce (Rooster Brand)
1 teaspoon hawaiian sea salt or 1 teaspoon kosher salt

Steps:

Cut Ahi into at least 1/2" cubes - set aside & refrigerate.
Combine all other ingredients in a large glass bowl & refrigerate for at least 30 minutes.
When ready to serve toss Ahi and other ingredients together.
Serve on chilled platter with chopsticks or toothpicks.

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