Well summer is here and what better dish to serve up at your next picnic or BBQ than fresh ahi poke. This staple of the Hawaiian diet is the perfect starter for you and your guests during these warm and long summer days.

Ahi, or Maguro in Japanese is tuna, specifically yellowfin or bigeye tuna. Both of these species call the worm, tropical waters of Hawaii home. When purchasing ahi for this dish, look for deep red coloration and firm flesh.

Your best bet is to find a Japanese market or, if you live along the west coast a good fish market or high-end grocery store to locate this tasty fish for this dish.

Ahi poke with Marushima soy

Printable version of this Ahi poke recipe (word doc)

Ingredients:

1 pounds sashimi-grade ahi, cubed

¼ cup green onion, thinly cut on the bias

3T ogo seaweed (sub natto konbu “Matsumoto”)

1T Sesame seeds, roasted

2t  Sesame oil

2t Marushima soy

Preparation:

1.     Place all ingredients into a mixing bowl.

2.     Mix well to incorporate and rest in the refrigerator for 1 hour prior to service.

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