This easy poke recipe is a refreshing Hawaiian salad of fresh ahi tuna steak cubes tossed with soy sauce, sesame oil, and green onions for a dish full of umami flavor. I like to add chopped macadamia nuts even though they are not authentic — they add a delicious crunch! This makes 4 main course servings or 8 appetizer servings.
Ahi Tuna Poke
Ingredients
- 9 oz. fresh salmon filets
- salt and pepper
- For the Apple Fennel Slaw:
- 1 bulb fennel (shaved)
- 3 Granny Smith apples
- 3 Macintosh apples
- 1/2 cup lemon juice
- 1/4 cup oil
- 1/4 cup brown sugar
- dash salt and pepper
Instructions
- Salmon:
- Pan sear salmon, so that it is moist but cooked through.
- It will flake at the touch when cooked.
- Apple Fennel Slaw:
- Remove core from fennel bulb and slice in half, slice with slicer, then julienne.
- Core apples, slice with slicer, then julienne.
- Place apples and fennel in a bowl and mix in remaining ingredients.
- Save some of the fronds from the fennel and add into mixture.
- Place 2 oz of slaw on plate, and top with portion of salmon.
- Add additional 2 oz. of slaw on top of the thin end of the salmon for garnish.
Chef Tips!
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