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Yankee Pier: Hawaiian Ahi Poke Recipe
When the summer dies down but the heat doesn’t necessarily, the itch for the last light, refreshing meals of the season comes. Autumn is around the corner, and with it comes heartier fare, comfort food. What better way to say goodbye to summer than a bright fish dish like ahi, seared or sashimi-style?
Yellowfin tuna is found in tropical and subtropical open waters all around the world, most notably in the Hawaiian regions. Its Hawaiian name, ‘ahi, meaning fire, was borne from its history of stirring so fiercely in canoes in that the line would start to smoke against the wood the canoes were carved from. Its English name has a much simpler explanation, its dorsal and anal fins a bright yellow hue.
The foot-ball shaped body of the fish is dark metallic blue, becoming silver on the belly. Its meat, however, is pale (smaller fish) to dark pink (larger fish), lighter than its more popular but unsustainable cousin, Blue Fin tuna, whose meat is dark red like raw beef with a slightly stronger flavor. Its meat becomes an ivory color when cooked all the way through, although this is not typically how it is served, as it loses its moisture, its juiciness and its firm, steak-like bite, the more that it is cooked.
Usually most abundant between May and September but available year-round, Yellowfin are a popular sport and game fish, prized for their both their speed and strength and culinary possibilities.
Ahi comes in different grades, definitely the most popular being sushi-grade, the highest quality, perfect for searing or sashimi-style, sliced thick and finished with ingredients like wasabi, ginger and soy. This is also the best quality of tuna for poke, a traditional Hawaiian dish made with bite-sized pieces of raw fish. For centuries, fishermen would catch the fish, cut it up and season it with whatever was available (serving as a peasant-style comfort food), as poke means “cut or small piece.” In a modern context, it has crossed these boundaries and now is seen in a more elevated light; more upscale than previously considered, and often features umami flavors such as soy sauce, green onion and sesame seeds.
Yankee Pier’s version is particularly delicious.
Ahi Poke
3 oz Yellowfin tuna, ½ inch cubes
¼ cup heirloom tomato, diced
1 tablespoon shallots, minced
1 teaspoon cilantro, chopped
¼ teaspoon red pepper flakes
1 tablespoon sesame oil
1 tablespoon soy sauce
2 tablespoons Arame seaweed, bloomed in water and drained
Salt and pepper, to taste
2 butter lettuce leaves
1 tablespoon green onion, thinly sliced
Combine tuna, tomatoes, shallots, cilantro, red pepper flakes, sesame oil, soy sauce and seaweed in a small mixing bowl. Mix gently to combine all ingredients. Taste and adjust seasonings as needed.
Place two medium sized butter lettuce leaves in the center of a round salad plate and flatten slightly. Place poke mixture on top of the lettuce in a nice mound. Garnish with a sprinkling of green onion.
Eat fresh, eat local, always!!!
