ATOMIC AHI POKE (SPICY AHI POKE WITH CHILI WATER)
Steps:
- Cut the tuna into bite-size cubes and place in a medium mixing bowl. Pour the Chili Water and shoyu over the tuna cubes. Add the rayu and Sriracha sauce. Mix together and let the tuna marinate for a couple of minutes.
- Dice the Hawaiian chiles, ghost pepper and habanero as small as possible and add to the mixing bowl. Add the seaweed salad and mix all the ingredients together.
- Before serving, sprinkle the sea salt and Japanese spice on top of the poke. Finish off by adding the tobiko.
- Alternatively, you can serve it in a chilled martini glass with the seaweed mix on the bottom and the poke mix on top. You can cut a slit into a Hawaiian chile and hang on the glass as a garnish.
- Heat the chiles, ginger, garlic, vinegar and salt with 2 cups water in a saucepan, but do not bring to a boil. Stir all the ingredients and place in a bottle or jar (slightly larger than 1 pint) and seal off. (Be cautious of the steam for it will irritate your eyes and nasal cavity.) Refrigerate overnight and allow the flavor to develop in the water. Use as you would any hot sauce.
SPICY AHI POKE RECIPE - (4/5)
Provided by mahto
Number Of Ingredients 8
Steps:
- If tuna is frozen, thaw by submerging in room temperature water for 30 minutes. When tuna is almost completely thawed, slice into small 1-inch cubes (it's easier to slice when still chilled). Combine in a bowl with 1 tablespoon soy sauce, 1/2 tablespoon sesame oil, and 1 chopped scallion. Chill in fridge for about 30 minutes. Combine mayo, Sriracha, remaining scallions (reserving a bit for topping), and 1 tablespoon tobiko or masago, whisking briefly until combined. When tuna is chilled, add the spicy mayo and mix gently with your hands until fully coated. Top with a bit more tobiko and scallions, and serve with rice and any of your other favorite poke ingredients. You can also add toasted sesame seeds for a nice crunch. The poke will be good for up to one day, but is best eaten fresh.
SPICY AHI POKE SALAD
A traditional poke salad with a spicy kick. Enjoy as an appetizer or as a lunch and dinner over lettuce.
Provided by Coffee Girl
Categories Salad Seafood Salad Recipes Tuna Salad Recipes
Time 2h15m
Yield 5
Number Of Ingredients 9
Steps:
- Combine tuna, green onion, macadamia nuts, cilantro, lime juice, sesame oil, ginger, red pepper flakes, and sriracha sauce in a bowl; refrigerate for 2 hours.
Nutrition Facts : Calories 144.4 calories, Carbohydrate 1.6 g, Cholesterol 40.9 mg, Fat 5.5 g, Fiber 0.6 g, Protein 21.7 g, SaturatedFat 0.9 g, Sodium 89.2 mg, Sugar 0.4 g
CHEF JOHN'S HAWAIIAN-STYLE AHI POKE
The technique for making poke is so basic that even the most inexperienced cooks can get something close to what they'd get in a restaurant. But the one catch is you have to use only the freshest possible tuna, even if that means frozen.
Provided by Chef John
Yield 4
Number Of Ingredients 11
Steps:
- Whisk soy sauce, sesame oil, grated ginger, sliced onions, macadamia nuts, seaweed, pepper flakes, and salt together in a bowl.
- Place cubed tuna into bowl. Pour in marinade and stir to distribute evenly. Cover and refrigerate 2 hours. Mix again.
- Serve topped with toasted sesame seeds, sliced green onions, and a sprinkle of lemon or lime juice, or seasoned rice vinegar.
Nutrition Facts : Calories 231.1 calories, Carbohydrate 3.1 g, Cholesterol 51.1 mg, Fat 11.6 g, Fiber 0.9 g, Protein 28.3 g, SaturatedFat 1.8 g, Sodium 1196.7 mg, Sugar 0.7 g
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