Best Ahi Poke Crunch Wrap Recipes
AHI POKE
Provided by Anne Burrell
Categories main-dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Combine the soy sauce, sambal, sesame oil, scallion whites, garlic, ginger and onions in a medium bowl. Toss in the tuna and let sit in the fridge for 30 minutes.
- Stir in the macadamia nuts. Plate as desired and garnish with the scallion greens.
HAWAIIAN AHI POKE
Provided by Food Network
Categories appetizer
Time 55m
Yield 8 to 10 servings
Number Of Ingredients 10
Steps:
- Add tuna and sesame oil to a large mixing bowl. Gently mix until all the fish is coated in oil. Sprinkle salt evenly across the fish. Add the cucumber, onion, ogo, inamona, chile flakes, garlic and hot sauce and thoroughly mix until ingredients are evenly dispersed. Refrigerate 30 minutes. Divide into portions and serve.
BEST AHI POKE
The classic Hawaiian ahi poke features raw tuna with soy sauce (shoyu), garlic, and onion. It's rich and buttery, perfect with rice or as an appetizer!
Provided by Sonja Overhiser
Categories Appetizer
Time 1h10m
Yield 4
Number Of Ingredients 9
Steps:
- Slice the tuna into 1-inch cubes. Mince the onion. Thinly slice the green onions. Mix them in a bowl with the soy sauce, sesame oil, garlic, ginger, kosher salt and Sriracha.
- Serve immediately, but for most authentic flavor marinate in refrigerator for 15 minutes to 1 hour. Taste and add a sprinkle of salt before serving.* (Get this in the fridge while the rice boils and you prep the veggies, and you can eat when it's all done.)
Nutrition Facts : Calories 230 calories, Sugar 1.1 g, Sodium 402.2 mg, Fat 4.3 g, SaturatedFat 0.8 g, TransFat 0 g, Carbohydrate 2.6 g, Fiber 0.2 g, Protein 42.6 g, Cholesterol 66.5 mg
AHI POKE BASIC
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
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
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
AHI POKE
Steps:
- Season ahi with Hawaiian salt. Add all ingredients, mix well then chill.
AHI POKE
Steps:
- Cut Ahi into small cubes and mix all the ingredients together. Season to taste. Mix thoroughly and serve it with taro chips.
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