Fresh Poke and Avocado Salad
I couldn’t leave Hawaii without posting a Poke recipe (pronounced Poh-Kay). Everywhere you look you’ll see this awesome fish snack and every poke maker will tell you his or hers is the best brah!
I used to think only ahi tuna was used for poke but you can poke away to your hearts content using shrimp, salmon, scallops, octopus and even mussels. I’ not sure how the traditionalists feel but I just don’t equate scallop poke to dreams of Hawaii. For me it’s ahi or nothing. Wait…I did break one small rule of poke tradition by adding an avocado but in my book avocados have free reign to be added to anything so an avocado salad is totally allowed.
I wish it could have been an awesome California avocado but not here on Oahu, at least it was locally grown and that thing was almost the same size as Quinn’s head! I told him this in the store and he kept putting it in front of his face and telling me “Look dad, I’m an avocado”.
Making poke is so simple. The hardest part is finding a decent piece of fish, I was lucky and picked up a sweet looking deep crimson piece at a farmers market for a great price. I seared half, and between Quinn and I we dusted that thing off in about two minutes keeping the other piece for the poke. Once you find your fish I bet you have the rest of the ingredients in your kitchen already, maybe just needing some green onions. You could just eat the poke by itself with a chilled beer and your feet stuck in the sand, but I mixed it with some greens to bulk up our lunch. This was my reasoning for adding the avocado too. I like salads that require little work and can help clean out the fridge at the same time.
My time here on Oahu is almost over, It’s been a blast and I’d like to get one more post done. Anyone have a favorite I missed that they’d like to see?
- 1 pound sashimi grade ahi tuna
- 1/2 cup green onion, chopped finely
- 3 tbsp soy sauce
- 1 tsp sesame oil
- 1 tsp chili sauce, I used Sriracha
- 1 tbsp sesame seeds
- 1 large avocado, diced
- 1 bag mixed salad greens
- Cut the tuna into small cubes and transfer to a medium bowl.
- Add the green onions, soy sauce, sesame oil, chili sauce and sesame seeds.
- Mix well making sure the fish gets evenly coated.
- Add the avocado and salad greens and gently mix through trying to keep the avocado in it's cube shape and coating the greens with the ahi dressing.
- Place on individual plates and serve at once with some crispy won-tons (optional).