You can find this poke salad appetizer all over Hawaii; it is a raw tuna salad that my aunt makes. During the hot summer months, it is especially refreshing as a mini entrée. Cold, tasty, and good for you!
Ingredients
- ¼ pounds ahi tuna: 1 piece (cut into 1/2 inch cubes)
- onion: 0.25 cup (minced)
- green onion: 0.25 cup (minced)
- lightly crumbled wakame seaweed: 2 Tbsp
- ground roasted macadamia nuts: 1 Tbsp
- sesame oil: 2 tsp
- ½ teaspoons crushed red pepper flakes: 1 piece
- fresh ginger: 1 tsp (minced)
- leaves iceberg lettuce: 8 piece
- cilantro leaves: 2 Tbsp (for garnish)
Metric Conversion
Stages of cooking
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Mix together ahi tuna, onion, green onion, seaweed, macadamia nuts, sesame oil, red pepper flakes, and ginger in a mixing bowl.
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Cover and refrigerate for the flavors to come together, at least 1 hour.
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Arrange lettuce leaves on a serving platter, spoon ahi poke on top, and garnish with cilantro.
