Poke Alla Palermo
Poke (pokee) is known as Hawaiian Soul Food. Poke translates to little cubes.
Italy meets Hawaii in this nouveau Poke dish with an infusion of Hawaiian and Sicilian ingredients. The spicy Hawaiian chili peppers and the chili sauce give it a zing. The Macadamia nuts give it a buttery crunch. The fennel and tomato pair so well with Ahi Tuna.
Serve as a pupu (appetizer). Great served in a lettuce cup, or with tortilla chips. Serve as a light meal with hot cooked rice. So Ono (delicious)!
Use only the freshest Ahi Tuna.
2005 Aloha Festivals Poke Contest Winner: Best Spicy Poke Category
Ingredients:
- 2 lbs. Ahi (Tuna), cut into bite size pieces
- 3 cloves garlic minced
- 3 Tablespoons red onion, finely diced
- 3 tablespoons Green onion, thinly sliced
- 3 Hawaiian Chile Peppers, finely diced
- 4 Sun Dried Tomatoes, thinly sliced
- Hawaiian Sea Salt to taste
- 3 Tablespoons fresh cilantro torn
- Freshly ground pepper to taste
- 2 Tomatoes’ cored, seeded and diced
- 1 fennel bulb, finely sliced, reserve the fronds for garnish
Dressing:
- 1 Tablespoon garlic finely diced
- ½ cup V8 or Tomato Juice
- 1 Tablespoon Balsamic vinegar
- 2 Tablespoons Soy Sauce
- 2 Tablespoon fresh Liliko’i juice or orange juice
- 1 Tablespoon fresh lemon juice
- 2 Tablespoons Pineapple juice
- 3 Tablespoons Sugar
- 1 Teaspoon Worchester Sauce
- 1 Tablespoon Hawaiian Chili Pepper, finely diced
- 1 Teaspoon Thai Sriracha sauce
- Zest of 1 lemon finely grated
Garnish:
- 2 lemons cut into wedges
- 2 Tablespoons fennel fronds, chopped
- 2 Tablespoons, Macadamia Nuts, finely chopped
Directions:
- Place the cubed fish in a large bowl, salt and pepper the fish, set aside.
- Make the salsa and add to the fish, gentle stir to mix. Chill at least 30 minutes.
- In a jar, mix the dressing, add 4 to 6 tablespoons of the dressing to the fish mixture, stir gently to coat. Add more dressing as needed.
- Garnish with macadamia, nuts fennel fronds and lemon wedges.