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Recipe courtesy of Robert Irvine

Show: Dinner: Impossible

Episode: Late for the Luau

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Total:: 15 min
Prep:: 15 min

Yield:: 12 hors d'oeuvres servings

Level:: Intermediate

Ingredients

1 (6-ounce) tuna fillet (sushi or sashimi quality)
Alaea (Hawaiian red salt)
1/4 cup dried ogo (seaweed)
2 shallot cloves, chopped
2 or 3 scallions, white and tender green parts only, sliced thinly on the diagonal
1/2 teaspoon crushed red pepper flakes
1-ounce inamona (roasted crushed kukui nut seed of the candlenut tree) or 1 1/2 ounces crushed
Cashews

Directions

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.

My Private Notes

Name: Poke (Ahi Tuna)
Prep time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H15M0.000S
Yield: 12 hors d'oeuvres servings
Ingredients: 1 (6-ounce) tuna fillet (sushi or sashimi quality); Alaea (Hawaiian red salt); 1/4 cup dried ogo (seaweed); 2 shallot cloves, chopped; 2 or 3 scallions, white and tender green parts only, sliced thinly on the diagonal; 1/2 teaspoon crushed red pepper flakes; 1-ounce inamona (roasted crushed kukui nut seed of the candlenut tree) or 1 1/2 ounces crushed; Cashews

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Poke (Ahi Tuna)

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My Private Notes

Buffalo Chicken Enchiladas

Buffalo Chicken Enchiladas 00:45

Patriotic Piñata Cookies 01:00

Grilled Brie with Prosciutto 00:40

How to Make Basil Pesto 03:48

Sheet Pan Brownie-Cookie Bars 01:15

Meatball Marsala 00:53