The very last time I had this dish, it had been bundled into a Picnic Basket, made special by my Auntie for a Family Picnic on the Beach.  We were mere inches away from the Water, watching the sun set over Honolulu.

To be quite honest, Hawaii was one of the last places I’d ever wanted to go.  I always had dreams of trekking through India, Thailand, Africa, Israel, Egypt, Spain–but not Hawaii, but even though I was led there by a tragedy (Family death), I’m glad I went to experience this idyllic, balmy paradise.

Here’s how to re-create a bit of the Island experience in your home.

Ahi Tuna Poke

 

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Prep time

10 mins

Cook time

5 mins

Total time

15 mins

 

Author: The Squishy Monster

Ingredients

• 1 lb Sashimi grade Ahi Tuna
• ½ finely diced Red Onion
• 1 ts fresh grated Ginger
• 2 cloves crushed Garlic
• 1 ripe Avocado
• 6-12 Wonton Skins/Wrapper

For the Marinade:

• 2 tb Soy Sauce
• 1 tb Sesame Oil
• 1 tb Rice Vinegar
• 1 tb Agave/Honey
• 1 tb Toasted Sesame Seeds (Black is pretty)

Optional:

• Kukui Nuts
• Green Onions
• Tobiko Caviar
• Serrano Chili

Instructions

1. Gather your items for the Marinade altogether in a bowl and whisk.
2. Rinse and pat your Tuna Steak dry and cut into ½” cubes (but really depends on how big of a bite you personally desire), against the grain.
3. Tumble your Tuna, Onion, Ginger, and Garlic into your Marinade bowl and Salt and Pepper to taste.
4. Flash fry your Wonton wrappers. Set aside to drain.
5. Mash your Avocado and smear on cooled Wonton Crisps.
6. Top your Wontons with your Poke.
7. Serve immediately.

Notes

The optional ingredients make lovely additions to this. My favorite is the Tobiko Caviar (but it can be a bit expensive).

3.1.09

Nutrition Facts

Calories 228 Calories from Fat 151

*Based on a 2000 Calorie diet

Save the fatty pieces for me!

Wishing I was by the beach (any beach)!

Your Squishy Monster