Ahi Poke
- Total Time
- 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2pounds raw tuna
- ¼cup chopped red ogo (see note) or minced kelp
- 2tablespoons roasted candlenuts (kukui nuts), macadamias or peanuts, ground into coarse crumbs (see note)
- ¼cup thinly sliced scallions
- 1teaspoon coarse sea salt, or more to taste
- 1teaspoon sesame oil
- 1teaspoon sesame seeds
Nutritional analysis per serving (6 servings)
197 calories; 4 grams fat; 1 gram saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 1 gram carbohydrates; 0 grams dietary fiber; 0 grams sugars; 37 grams protein; 378 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Dice tuna into ½-inch cubes, and place in a medium-size bowl. Rinse seaweed. Sprinkle seaweed and remaining ingredients over fish, and toss gently to mix. Serve.
- Ground candlenuts (kukui nuts) are $1.90 for 2 ounces from Takahashi Market in San Mateo, Calif.; (650) 343-0394 (information: www.takahashimarket.com). The store also sells ogo seaweed, $5.50 for half a pound. Shipping for either item is about $30.
Private Notes
Comments
My understanding is that all fish served raw in the US has to be frozen first. So that's what you get at sushi bars.
might be sacrilege to ask, but, could I use frozen?
My understanding is that all fish served raw in the US has to be frozen first. So that's what you get at sushi bars.
frozen is absolutely fine,
there is previously not frozen fish and previously frozen fish in the US. Any good Japanese sushi bar uses fresh, not previously frozen fish.
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