HAWAIIAN POKÉ

INSPIRED BY HAPPY HOLIDAYS IN HAWAII

Made using favourite ingredients from Japanese cuisine, this lightly cured tuna dish is filled with freshness.

AUTHOR: ATSUKO YAMAKAGE

DIFFICULTY: EASY

SERVES: 5

INGREDIENTS

  • 1/4 cup (60ml) soy sauce
  • 2 tbs sesame oil
  • 1 tsp finely grated ginger
  • 1/3 cup thinly sliced spring onions
  • 2 tbs crushed toasted macadamias
  • 1 tbs finely crumbled dried seaweed (nori)
  • 1/2 tsp hot red pepper flakes
  • 1/2 tsp sea salt flakes, or to taste
  • 500g sushi-grade yellowfin tuna, cut into 2cm pieces
  • 1 tsp toasted sesame seeds
  • Lemon juice, lime juice or seasoned rice vinegar (optional)
  • Thinly sliced spring onions, extra, to serve

EQUIPMENT

METHOD

  1. Whisk the soy sauce, sesame oil, ginger, spring onion, macadamias, seaweed, red pepper flakes and salt in a bowl until well combined.
  2. Place tuna in a bowl. Pour in marinade and stir to combine. Cover and place in the fridge for 2 hours to chill.
  3. Stir the tuna mixture to combine. Top with toasted sesame seeds, extra spring onion and a sprinkle of lemon or lime juice or vinegar. 

WINE MATCH

RESERVE

Adelaide Hills Chardonnay