Hawaiian Tuna Poke Salad Appetizer
Votes: 3
Time: 1 hour.
Complexity: easily
Servings: 8 - 10
Complexity: easily
Servings: 8 - 10
Hawaiian tuna salad appetizer "Poke" - a detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 450 g ahi tuna, diced into 2.5 cm cubes
- 1/2 cup chopped limu kohu brown seaweed
- 1 tsp inamona seasoning made from roasted and crushed kukui nuts (optional, but used in traditional cooking), see recipe below
- 1/2 cup soy sauce
- 1 diced Maui onion
For Inamona seasoning:
- 1 cup whole kukui nuts
We recommend
Cooking the dish according to the recipe:
- Mix all ingredients and refrigerate for an hour.
Preparing the seasoning InamonaGrill or roast the nuts whole at 325°F (160°C) until golden brown, about 90 minutes. Crack 1 kukui nut; if it's dark brown, it's ready. Cool the nuts, remove the kernels, and chop finely. Add salt to taste.
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