Thursday, April 1, 2010

Cuisine: Barbara Kaio's Ahi Tuna Poke (My Way)

This dish was crafted by Barbara Tamayo Kaio as part of The S. Kitchen presents... The Kitchenless Cook. It is incredibly tasty filled with complex flavors. It starts out slightly sweet until you hit the hint of lime and lemon juice. Then, as you bite into the tuna you get a lovely salty flavor along with a suggestion of soy. Finally, the sesame hits your tongue and you melt away. It has to be tried to be believed.

2 pounds fresh or sashimi-grade Ahi (yellowfin) tuna steaks, cut into small pieces
½ cup Yamasa brand (tastiest!) soy sauce (regular, not lite or flavored – use less if you need it ‘lite’)
1 squeezed lime
1 squeezed lemon
1 bunch chopped green onions (white part included)
3 Roma tomatoes diced
½ cup chopped white onion, shallot, garlic mix
2 tablespoons sesame oil
1 tablespoon (or less) Shichimi Togarashi or crushed red pepper
½ tablespoon (or more) furikake (toasted sesame seed and nori variety)
Alaea sea salt or plain medium coarse sea salt to taste
1 tablespoon roasted sesame seeds
1 tablespoon chopped freshly toasted macadamia nuts

In a large bowl, combine tuna with everything and mix together with hands. Cover and refrigerate at least 2 hours before serving.

Eat as is or with romaine lettuce leaves or good quality tortilla chips or fried wonton skins