Ahi tuna poke might just be more Hawaiian than Don Ho. It's the perfect mashup of traditional Polynesian foodways with Asian immigrant ingredients like rice wine vinegar and yuzu juice. Can it be safely consumed raw? Interestingly, tuna are some of the few fish the FDA approves for raw consumption without first being deep frozen. It also has a long history of being consumed raw without problems. But I like it because it can be made really, really fast. This recipe first appeared in Season 1 of Good Eats: The Return.
ACTIVE TIME: 5minutes
TOTAL TIME: 20minutes
1tablespoon white soy sauce
2teaspoonsuntoasted sesame oil
1teaspoonrice wine vinegar
2scallions, light and dark green parts, sliced thinly on the bias
1tablespoondry-roasted macadamia nuts
8ouncesahi tuna, cut into 1/2-inch cubes
Whisk together the white soy sauce, sesame oil, rice wine vinegar, and yuzu juice in a medium bowl.
Add the scallions and macadamia nuts, followed by the tuna, and fold together. Marinate for 15 minutes at room temperature before serving.