Last week we told you about Hawaiian poi, and this week we bring you a tasty recipe that would go along really well with your poi. Give this one a try…

Hawaiian Poke – Ahi Tuna Recipe
From Chef Jason Hill

Here is a version of Hawaiian poke which comes out pretty tasty. It’s not your traditional Hawaiian poke recipe, but it’s a tasty version.

1 1/2 lb. of fresh ahi tuna (sushi grade). Rinse the fish with cool water. Pat dry with a paper towel. Dice the tuna going against the grain of the fish. Put in a bowl. Mince up one red chili to add a little heat. This is optional if you don’t like it spicy. Be sure to remove the seeds and dice into tiny pieces. Be careful not to rub your eye! Put in 1/4 cup of Maui sweet onion diced, 1 teaspoon of grated fresh ginger, teaspoon of garlic/shallot puree (see recipe below), three diced green onion, 1/3 cup shoyu (soy sauce), 1 tablespoon of toasted sesame oil, 2 tablespoons of sesame oil, and 2 Tbsp . finely chopped macadamia nuts (or kukui nuts).

Garlic/Shallot Puree

10 cloves garlic, peeled
1/2 of a large shallot, peeled
1 tablespoon olive oil

Mix the garlic, shallot and olive oil in a mini food processor or blender about 30 seconds. Scrape down and blend until creamy.

Pureed garlic keeps up to ten days covered in the refrigerator, and keeps frozen for up to six months in the freezer. I use this every time a recipe calls for fresh garlic, and I use about 1 teaspoon of the puree per clove of fresh garlic.