Limu Poke Salad Recipes

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AHI POKE AND SEAWEED SALAD



Ahi Poke and Seaweed Salad image

Provided by Guy Fieri Bio & Top Recipes

Time 10m

Yield 2 to 4 servings

Number Of Ingredients 10

1 pound fresh ahi (yellowfin tuna)
1 teaspoon finely chopped macadamia nuts
1 teaspoon toasted sesame oil
1 teaspoon soy sauce
1/4 teaspoon dried red pepper flakes, optional
Salt
1/4 cup shaved Maui onion
2 tablespoons finely sliced green onions
Freshly cracked black pepper
1/8 cup finely julienned, toasted dried seaweed

Steps:

  • Cut the ahi into 3/4-inch cubes and put in a large mixing bowl. Add the nuts, sesame oil, soy sauce, chili flakes and salt to taste. Lightly toss together. Then add the Maui onions and green onions and lightly toss to combine. Season with additional salt if needed and black pepper to taste. Garnish with the seaweed.
  • To serve, spoon the poke into nonreactive serving dish and serve immediately.

LIMU POKE SALAD



Limu Poke Salad image

not set

Provided by BigOven Cooks

Categories     Salad

Time 30m

Yield 6

Number Of Ingredients 19

1 1/2 ts Sesame seeds
1/4 c White wine vinegar
1/4 c Mirin (sweet rice wine)
3/4 ts fresh ginger Peeled, minced
2 tb Vegetable oil
1 1/2 ts Soy sauce
1/8 ts jalapeno pepper Minced
1/2 ts Dried crushed red pepper
2 1/4 ts Sugar
1 tb Black sesame seeds
1/4 ts Chinese 5 spice powder
1/2 Firmly-packed c brown sugar
1 c Soy sauce
1/2 c Fresh orange juice
1 1/2 ts White wine vinegar
3/4 c Soy sauce
2 c Ogo (Hawaiian seaweed)
1 c Sugar
6 steaks Ahi Sashimi-grade

Steps:

  • For the dressing: Combine all of the ingredients in a small bowl. Cover and refrigerate until ready to use. For the salad: Blanch the seaweed in a large saucepan of boiling salted water for 2 minutes. Drain. Transfer to a bowl. Bring soy sauce, vinegar, mirin, and sugar to a boil in a small saucepan, stirring to dissolve the sugar. Pour the mixture over the seaweed. Mix in the sesame seeds and jalapeno. Cool completely. Drain. For the tuna: Mix the first 5 ingredients in a large bowl. Add the Ahi and toss to coat. Let stand 1 hour at room temperature. Preheat the broiler. Place the Ahi on a foil-lined baking sheet. Broil until rare, about 1 minute per side. Arrange the seaweed salad on plates. Top with Ahi. Ladle over the dressing and serve. This recipe yields 6 servings. Recipe Source: TASTE with David Rosengarten From the TV FOOD NETWORK - (Show # TS-1G21 broadcast 04-14-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - [email protected] ~or- [email protected] 04-19-1998 Recipe by: David Rosengarten

Nutrition Facts : Calories 570 calories, Fat 4.73322813716202 g, Carbohydrate 126.20188091872 g, Cholesterol 7.2 mg, Fiber 0.587594613998804 g, Protein 6.6618373218939 g, SaturatedFat 0.478733250228799 g, ServingSize 1 1 Serving (206g), Sodium 1206.41836281336 mg, Sugar 125.614286304721 g, TransFat 0.164645353792468 g

AHI POKE SALAD



Ahi Poke Salad image

You can find this 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 entree! Cold, tasty and good for you!

Provided by SKYELIGHT

Categories     Salad     Seafood Salad Recipes     Tuna Salad Recipes

Time 1h20m

Yield 4

Number Of Ingredients 10

1 ¼ pounds ahi tuna, cut into 1/2 inch cubes
¼ cup minced onion
¼ cup minced green onion
1 teaspoon minced fresh ginger
2 tablespoons lightly crumbled wakame seaweed
1 tablespoon ground roasted macadamia nuts
2 teaspoons sesame oil
1 ½ teaspoons crushed red pepper flakes
8 leaves iceberg lettuce
2 tablespoons cilantro leaves, for garnish

Steps:

  • Mix together the ahi tuna, minced onion, green onion, ginger, seaweed, macadamia nuts, sesame oil, and red pepper in a mixing bowl. Cover and refrigerate at least one hour, for the flavors to come together. Arrange the lettuce leaves on a serving platter, spoon the ahi poke on top, and garnish with the cilantro.

Nutrition Facts : Calories 202.7 calories, Carbohydrate 3 g, Cholesterol 63.8 mg, Fat 5.6 g, Fiber 1 g, Protein 33.9 g, SaturatedFat 1 g, Sodium 77.9 mg, Sugar 1 g

AHI POKE BASIC



Ahi Poke Basic image

This is a standard raw tuna (poke) salad served in most Hawaiian homes. Although unconventional, it is sure to please the more adventurous seafood lovers. Be sure to use fresh tuna for the very best flavor, although fresh frozen tuna will produce acceptable results.

Provided by Josh Chan

Categories     Appetizers and Snacks     Seafood

Time 2h15m

Yield 4

Number Of Ingredients 7

2 pounds fresh tuna steaks, cubed
1 cup soy sauce
¾ cup chopped green onions
2 tablespoons sesame oil
1 tablespoon toasted sesame seeds
1 tablespoon crushed red pepper
2 tablespoons finely chopped macadamia nuts

Steps:

  • In a medium size non-reactive bowl, combine Ahi, soy sauce, green onions, sesame oil, sesame seeds, chili pepper, and macadamia nuts; mix well. Refrigerate at least 2 hours before serving.

Nutrition Facts : Calories 395.6 calories, Carbohydrate 8.6 g, Cholesterol 102.2 mg, Fat 13.7 g, Fiber 2.2 g, Protein 58.4 g, SaturatedFat 2.2 g, Sodium 3695.8 mg, Sugar 2 g

AHI SHOYU POKE WITH LIMU/ONION



Ahi Shoyu Poke with Limu/Onion image

this is a great hawaiian appetizer - a friend from the islands told me about it and it is one of my favorites!!!

Provided by Kirstin in the Couv

Categories     Tuna

Time 15m

Yield 4-8 serving(s)

Number Of Ingredients 9

2 lbs ahi
1 whole round onion
1/2 cup green onion
1 tablespoon sesame seed oil
1 tablespoon sesame seeds
1 tablespoon minced garlic
1/2 teaspoon minced ginger
1 cup ogo (seaweed)
3/4 cup shoyu

Steps:

  • Cut ahi into 3/4 inch cubes and put into large mixing bowl.
  • Slice round onions, green onions and add to ahi.
  • Chop ogo very fine.
  • Add all ingredients to ahi and mix well.
  • Let stand 15 minutes.
  • Serves 4-8.

Nutrition Facts : Calories 414.6, Fat 15.8, SaturatedFat 3.5, Cholesterol 86.4, Sodium 2787.6, Carbohydrate 8.5, Fiber 1.5, Sugar 2.3, Protein 57.1

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