Traditional Poke

Ingredients

• 2 teaspoons inamona (ground kukui nut, also known as candlenut)
• Put the tuna into a medium bowl, add the ogo and soy sauce, toss and chill, covered, for at least one hour.
• To serve, transfer to a chilled serving bowl. Sprinkle very lightly with the salt, scatter the inamona over the poke and serVe immediately.
• Simple variations: You can use these suggestions separately or combine as many asyou wish.
• Instead of cutting the ahi in cubes, slice it in randomly shaped pieces about %-inch thick and I-inch square; this change in texture has a bigger effect than you might think.
• For spicy poke, add .iteaspoon red pepper flakes.
• To add another layer of traditional flavor, add 1 teaspoon toasted sesame.oil, omit the inamona and top with 1 teaspoon lightly toasted white sesame seeds.
• Cut two green onions, white and green parts, into very thin rounds and toss with the tuna.
• Add 2 tablespoons minced sweet onion to the tuna before mixing.
• Add 2 tablespoons minced red onion to the tuna before mixing.
• If you do not have inamona, top the poke with a tablespoon of crushed macadamia nuts.
• WEDNESDAY, MAY 6, 2009
• )oke is popular
• Nontraditional but deliciousvariations:
• Add 1 or 2 teaspoons of freshly grated ginger.
• Add 1 tablespoon minced cilantro and serve with small lime wedges.
• Cut the tuna into .i-inch
• cubes. Mince 1 serrano and toss with the tuna. Cut 1 firm, ripe avocado into .i-inch dice, chill and toss with the tuna
• immediately before serving. Sprinkle with a tablespoon of minced cilantro and serve
• \ with lime wedges alongside
• Simple variations: You can use these suggestions separately or combine as many asyou wish.
• Instead of cutting the ahi in cubes, slice it in randomly shaped pieces about %-inch thick and I-inch square; this change in texture has a bigger effect than you might think.