POKI (Raw Tuna Salad)
This raw fish salad was something I discovered on fishing trip to Hawaii with my wife back in 1993. I think we went back to the same restaurant 3 times before they gave up the recipe. Though we never came away with a grander marlin, I can’t think of a grander way to enjoy a fresh small tuna.
Take about 2 pounds of yellowfin or blackfin and cut it into 1/4″ to ½” cubes about the size of dice. Take chunks and add to poki sauce and allow it to chill for an hour. Pour off excess liquid and serve cold in a small bowl or a bed of lettuce garnished with toasted sesame seeds and fresh seaweed for effect.
Poki Sauce
20 oz. light or low sodium soy sauce (“shoyu” in Hawaiian)
1/2 cup green onion finely diced (about 1 bunch).
1/3 cup chopped pickled ginger or 4 tbsp shredded ginger root
3 cloves garlic chopped fine or 1 tbsp chopped garlic from the jar
1 tbsp sesame oil
1 tbsp chili pepper paste (sambal chili) but crushed red pepper will do in a pinch
1/3 cup chopped macadamia nuts
