I fell in love with Poké while working in Alaska. While it is a long way from Hawaii, there are many Hawaiian transplants living there. My man, Roy Hoomanavanui Ua, for example has a family farm on The Big Island, but is raising his family in Anchorage to take advantage of the Permanent Fund Dividend. Aside from working with Hawaiians, my Chef Mentor, Al Levinsohn, spent a lot of time in Hawaii. He is friends with Sam Choy, who one could call the “Poké Master”. In 1991, Choy founded the Poké Festival and Recipe Contest. His secret ingredient is peanut butter, which I left out of this one. But keep it quiet, because it’s a secret.
Anyways, enough talk about my history with the stuff. Let’s see how to make it. I choose only the freshest fish for Poké and eat it within 1-2 days of making.
Poké should definitely be a part of your Culinary Quiver. It goes together quickly and is a great starter for snacking on while you are cooking dinner or prepping meals. Bring it to a party or pot luck and prove your worth as a Culinary Ninja!
“Keep It Paleo!”
Nick’s Ahi Poké
“Keep It Paleo!”
We are starting with about 16oz of Ahi Tuna. We know that a block of tuna equals 1.5oz, so therefore we have 10.5 blocks of Protein from the Tuna.
Our Carbs are going to come from our seaweed. About one cup of seaweed equals one block, so since we are using ½ cup, we will count the seaweed as ½ carb block. The other blocks are going to come from the Nori Chips. The more you eat, the more you are going to increase the carb count. I would say about 5-8 chips equal one carb block.
Our fats are coming form the toasted sesame oil. We know that 1/3 of a teaspoon equals one block, so that makes for 9 blocks per tablespoon.
This is a delicious snack/ appetizer. It is very protein and fat intensive relative to carbs, so make sure you make up the carbs in other appetizers or in a meal.