Name: Kanaka Poke
Cook time: P0Y0M0DT0H35M0.000S
Total time: P0Y0M0DT1H5M0.000S
Yield: 4 servings
Cuisine: american
Ingredients: 1 1/2 pounds sashimi-grade ahi tuna, cut into 1/2-inch cubes; 4 ounces green onion, sliced; 4 ounces yellow onion, sliced; 1 1/2 ounces oyster sauce; 1 ounce soy sauce; 1 ounce Chile Pepper Water, chilled, recipe follows; 1 ounce brown ogo seaweed, roughly chopped; 2 teaspoons Hawaiian salt; 10 Hawaiian chiles; 4 cloves garlic; 2 ounces white vinegar; 2 teaspoons Hawaiian salt; 2 tablespoons limu kohu seaweed, optional

Directions

In a large bowl, combine the tuna, green onion, yellow onion, oyster sauce, soy sauce, Chile Pepper Water, ogo and salt. Mix together and chill before serving.

Hawaiian Chile Pepper Water:

Blend the chiles, garlic and vinegar in a blender or food processor. Transfer the mixture to a small saucepan along with the salt and 2 cups water and bring to a boil. Remove from the heat and add the limu kohu. Let cool, then chill.

Consumption of raw or undercooked eggs, shellfish and meat may increase the risk of foodborne illness.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Recipe courtesy of Umeke's Fishmarket Bar and Grill, Kailua-Kona, HI

Kanaka Poke

Ingredients

Hawaiian Chile Pepper Water:

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Hawaiian Chile Pepper Water:

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