Recipe courtesy of Robert Irvine

Poke (Ahi Tuna)

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  • Level: Intermediate
  • Total: 15 min
  • Prep: 15 min
  • Yield: 12 hors d'oeuvres servings
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Ingredients

Directions

  1. Cut the raw tuna in tiny cubes. Season, to taste, with alaea. Chop the ogo and add to the tuna along with garlic, scallions, and crushed red pepper. Garnish with inamona or cashews. Toss and serve cold on demitasse spoons or on crackers.
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