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As promised in our interview with chef Mike Sabin yesterday and Friday, here’s the recipe for Prime One Twelve‘s Hawaiian Tuna Poke. Take this bit of advice–don’t use a cheap quality fish. If you can’t go all out, just have Sabin make you some, instead. Maybe he’ll even play ukelele and sing “Tiny Bubbles” while you dine. Yeah, maybe not.
Hawaiian Tuna Poke
Serves 4-6
2 lbs. #1 grade Hawaiian Big Eye tuna, cut into bite-sized cubes
1/2 cup shoyu or soy sauce
3/4 cup green onions, chopped (tops too)
2 Tbs. sesame oil
1 Tbs. fresh grated ginger
1 chili pepper, cored, seeded, and chopped finely
Hawaiian sea salt, to taste
1 Tbs. toasted sesame seeds
1 Tbs. kukui nuts (good luck finding ’em) or macadamia nuts, toasted and chopped1 cup fresh limu
1 cucumber, peeled, seeded, and julienned
Directions: Combine all ingredients except for nuts, limu, and cucumber. Divide cucumber evenly and place on the bottom of four to six small bowls. Place tuna mixture on top. Garnish with nuts and limu.
