Let’s Cook! Tuna Poke, a la Aulani

September 5, 2011

In “You can tune a piano…” I told you of my adoration for various versions of  chopped-up-raw-fresh-tuna-mixed-with-tasty-seasonings, and in the post “Let’s Cook! Tuna Poke” I shared a good basic recipe for a Hawaiian-style version of fishy goodness.

With the recent opening of Aulani, Disney’s newest DVC resort (and one not without some issues… but that’s a whole ‘nother non-food post…), and the inclusion of Hawaii as one of the kiosks in this year’s Food & Wine Festival, we have another version of Tuna Poke to share.

The official Disney Parks Blog provided us with a recipe for the island favorite that will be served at the resort and will also be offered at the festival booth this year.

So now, let’s cook!

Tuna Poke, Aulani Version

Ingredients

Use me... please, use me...

1 Cup  Soy Sauce

2 Tbl  Grated Fresh Ginger

2 Tbl  Sesame Oil

2 Tbl  Yuzu Juice (a sour Japanese citrus fruit – can substitute 1 Tbl Lime Juice and 1 Tbl Orange Juice)

2 Tbl  Fresh Lime Juice

1 Tbl  Finely Minced Garlic

1 Tbl  Toasted Sesame Seeds (plus more for garnish)

1 Tbl  Rice Vinegar

1 Tsp  Wasabi Powder

1/8 Tsp  Sugar

2 Lbs  Fresh Sushi-Grade Tuna (usually what you’ll find is Yellowfin or also called Ahi Tuna – look for a piece with little of the white connective tissue – tell your favorite fish-person you’re serving it raw and they’ll find the right piece for you)

Fresh-Ground Black Pepper, to taste

Prepared Seaweed Salad, for serving (see more on serving below)

Procedure

Dice the tuna into cubes about 1/4″ square.

Wish together the rest of the ingredients (except for the pepper and seaweed salad).

Add the marinade to the tuna and refrigerate 15 – 30 minutes.

To serve, the recipe calls for a bit of seaweed salad to be put in the bottom of a small dish and then topping it with the tuna. Season with freshly ground pepper and a sprinkling of sesame seeds.

Seaweed Salad, straight from my local Publix

Seaweed salad can be found prepared in most Asian markets and even many grocery stores – if your store sells sushi, they likely have it. If you’ve never had it, seaweed salad may sound a bit odd to you, but it’s usually a bit sweet with a nice texture (oh yeah, there’s usually jellyfish in it as well… maybe I shouldn’t have told you that little tidbit…).

Tuna Poke, Aulani Version

In addition, I like to serve with something crispy like baked Wontons (see “Let’s Cook! Tuna Poke” for how to make those). Also been working on crispy Lotus Root chips, but still trying to get those right…

This is a really good version of Tuna Poke – give it a try!

If you’d like to check out the original recipe, with a video to boot, go to the Disney Parks Blog.

Back to the kitchen – see you soon!

4 Responses to “Let’s Cook! Tuna Poke, a la Aulani”


  1. [...] Eating (and Drinking) Around The World shows us how to make Tuna Poke, Aulani Style! [...]

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  2. [...] has raw Tuna… yummm… Tuna… (you can see the recipe here). Shrimp on the [...]

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  3. [...] given you a couple of recipes for Tuna Poke in the posts “Let’s Cook! Tuna Poke” and “Let’s Cook! Tuna Poke, a la Aulani”), and the Tuna Poke served here is not only one of my favorite examples of this dish, but truly one [...]

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