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
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)
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 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…).
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!