I've been a while’ absent but I try to remedy with the original Hawaiian tuna pokè recipe, i.e. l’ahi pokè. The pokè (pokè means 'cut into small pieces') for some years it has been depopulating also in Italy, more than anything else in the formula of the “pokè bowl“, or a bowl with rice, fruit, vegetables, fish and various sauces. This is, though, of American variation of the original Hawaiian recipe, much poorer. On my YouTube channel also find the VIDEO RECIPE original of the POKE’ TUNA with the step by step process. And take a look also at the recipe of POKE’ SALMON BOWL and that of the very good PERUVIAN FISH COWS. Or, the SALMON TARTARE WITH RED RICE AND AVOCADO.
The original recipe of Hawaiian pokè
The Hawaiians, In fact, they are fishermen and consumed in this way the freshly caught tuna. Usually it is the yellowfin tuna, Thunnus albacares, called in Hawaiian Ahi. The pokè, Therefore, is simply marinated tuna with chilli, sesame oil, soy sauce and seasoned with onion, sesame seeds, local algae and nuts, very similar to macadamia nuts. The process is very simple. Is’ can also add a little’ of chopped ginger for a more balsamic taste. I suggest you, Obviously, to use a sustainable fishing tuna variety. And if you love recipes with fresh tuna or in oil take a look at all my RECIPES WITH TUNA, delicious and tasty. The pokè is also a great alternative to the HOMEMADE SUSHI, much easier to make.
Some small recommendations for making the original recipe of Hawaiian tuna pokè: the tuna must be fresh but shot down in the freezer for at least four days at -20 °. Unless you can find it already shot down in the fish market. Sesamo oil and soy sauce are needed, because they give the tuna Pokè aromatic and saline notes that enhance it. You can use a red onion of Tropea Igp, very sweet and perfect for raw consumption.
Rice, if you wish, it is served separately: preferably use an aromatic long-grain rice, also integral, as Basmati, Jasmine, Apollo. Prepare the tuna pokè a couple of hours in advance at most, in order to get a strong taste but still fresh. And serve it as an aperitif together with a HOMEMADE COCKTAILS, for example one SPRITZ so fresh. Have a good day!
600 grams of fresh tuna shot down
3 tablespoons soy sauce
2 tablespoons of seamous oil
Hawaiian salt or Maldon salt
a fresh Tropea red onion, including the green part
a chilli and /or chilli paste
a handful of Macadamia nuts
2 tablespoons of roasted sesame seeds
Wakame seaga, to taste (Optional)
steamed rice to serve
The preparation of hawaiian tuna pokè is really very simple. Watch this short video tutorial and remember to prepare it an hour or two in advance and store it in the refrigerator.
First you have to cut the fresh and cut-down tuna (or in the fishmonger's shop or in the refrigerator at 20 degrees for 4 days) to regular pieces not too small. The ideal would be cubes of about a centimeter per side. Put the tuna in a bowl and season with seamous oil and soy sauce. Add the finely chopped chilli and, If you want, also the chili paste.
Clean the onion, I used an onion of Tropea Igp that is sweet and I used both the green part and the bulb, as per the original recipe. Cut the onion into washers or chop it finely and add it to the tuna. Also combine the chopped macadamia nuts and lightly roasted sesame seeds. Finally, a pinch of Hawaiian salt or Maldon and, if you find them, Wakame algae. I used a salt mixed with seaweed created specifically for fish dishes. Mix well, cover with plastic wrap for food in contact and refrigerate for one to two hours.
Meanwhile, steam aromatic rice. Serve Hawaiian tuna pokè with steamed rice. Bon appétit!