Wok Fried Ahi Poke Salad Recipes

AHI POKE MOCO

Steps:

• In a medium-sized bowl, combine all the patty ingredients and form 2 patties. Press patties in panko to coat. In a frying pan, heat oil over medium-high heat. Gently place patties in pan and brown on both sides, keeping the inside of the patties medium-rare.
• In a separate saute pan, add the butter and mushrooms and saute for 2 minutes. Add remaining ingredients and cook 1 minute.
• In a bowl, place a scoop of rice, 1 poke patty and pour enoki mushroom sauce on top. Sprinkle with minced green onion.

AHI POKE SALAD - HOMEMADE POKE BOWL

Steps:

• PREPARE THE TUNA: Dice the tuna into 1/2-inch cubes. Set aside. In a large bowl, combine the soy sauce, chili paste, sesame oil, green onions, garlic, and ginger. Add the tuna into the bowl and stir to combine. Cover and refrigerate for 30 minutes to allow the flavors to combine.
• BUILD THE BOWL: Add sushi rice or mixed salad greens onto the bottom of the bowl. Working your way around the edge of the bowl, add in the desired mix-in ingredients.Top with your favorite sauce(s).Garnish with your favorite crunchy toppings.
• Leftover Poke Tuna may be refrigerated in an air-tight container for two days.

COOKED POKE SALAD FRIED RICE

Steps:

• Wear disposable gloves and chop the poke salad greens into about 1 inch sections.
• Boil your Poke Salad Greens for 5 minutes, pour off the water.
• Boil a SECOND TIME for half an hour, drain the water.
• If you still saw any color in the water, you may want to boil a third time just to be extra careful.
• When done place them in a strainer allow to drain.
• Add about 1 tablespoon of olive oil to a large pan over medium heat.
• Brown onions. Then add garlic, ginger root, salt, pepper and spices.
• Add the rice, stirring to warm it and crisp it up a little.
• When it is getting hot, you can add the raw eggs (mixed in a bowl).
• Mix it well so the egg is evenly distributed.
• Then add your cooked poke.
• Stir while the mixture cooks evenly.
• Prepare to serve with your desired garnishes.

SPICY AHI POKE SALAD

Steps:

• Combine tuna, green onion, macadamia nuts, cilantro, lime juice, sesame oil, ginger, red pepper flakes, and sriracha sauce in a bowl; refrigerate for 2 hours.

AHI POKE SALAD

Steps:

• Mix together the ahi tuna, minced onion, green onion, ginger, seaweed, macadamia nuts, sesame oil, and red pepper in a mixing bowl. Cover and refrigerate at least one hour, for the flavors to come together. Arrange the lettuce leaves on a serving platter, spoon the ahi poke on top, and garnish with the cilantro.

LIMU POKE SALAD

Steps:

• For the dressing: Combine all of the ingredients in a small bowl. Cover and refrigerate until ready to use.
• For the salad: Blanch the seaweed in a large saucepan of boiling salted water for 2 minutes. Drain. Transfer to a bowl. Bring soy sauce, vinegar, mirin, and sugar to a boil in a small saucepan, stirring to dissolve the sugar. Pour the mixture over the seaweed. Mix in the sesame seeds and jalapeno. Cool completely. Drain.
• For the tuna: Mix the first 5 ingredients in a large bowl. Add the Ahi and toss to coat. Let stand 1 hour at room temperature. Preheat the broiler. Place the Ahi on a foil lined baking sheet. Broil until rare, about 1 minute per side. Arrange the seaweed salad on plates. Top with Ahi. Ladle over the dressing and serve.

SAM'S FRIED POKE WITH TUNA

Steps:

• Place tuna cubes in a bowl with shoyu, onion, green onion, seaweed, and sesame oil. Mix well and then quickly sear in hot oil in a high heat wok. Don't cook for more than 1 or 2 minutes, as you want the center raw. Serve on a bed of greens.

AHI SALAD WITH MACADAMIA NUTS AND CILANTRO CHILI OIL

Steps:

• Dice the ahi into 1/4-inch pieces, place in a mixing bowl, and add crushed garlic, fine diced onions, fine diced carrots, soy sauce, sesame seed oil, sesame seeds, chopped pickled ginger, macadamia nuts, fine diced water chestnuts and cilantro. Mix together and garnish with black and green caviar.

WOK FRIED AHI POKE SALAD

Steps:

• Combine all Ahi Poke ingredients and set aside. Combine all vinaigrette ingredients and set aside. In a lightly oiled hot wok, quickly cook the Ahi Poke in small batches. Toss with the miso vinaigrette. Place the lettuce leaves on four plates. Spoon the Ahi poke into the lettuce leaves. Garnish with the bean sprouts and red pepper.