Mainland-Safe Shoyu Ahi Poke

Before you start

• Prepare the warm saltwater brine.

  Dissolve 2 tablespoons of coarse salt into 4 cups of warm water (around 104°F) in a large bowl to mimic the salinity of the ocean.

• Defrost the tuna block.

  Rinse the frozen tuna block under cold water to remove surface ice, then submerge it in the warm saltwater for exactly 2 minutes. Remove, pat completely dry with paper towels, wrap in fresh paper towels, and refrigerate for 1 to 2 hours until thawed but firm.

• Prepare the aromatics.

  Soak the sliced sweet onion in ice water for 15 minutes to temper its bite, then drain and pat dry. Soak the dried seaweed in cold water for 5 minutes, squeeze completely dry, and roughly chop.

• Make the macadamia nut relish.

  Toast the chopped macadamia nuts in a dry skillet over medium heat for 3 to 4 minutes until golden and fragrant, then toss with 1/4 teaspoon of coarse sea salt and let cool.

Ingredients

• frozen sashimi-grade Ahi tuna block1 lb
• unsalted macadamia nuts2 tbsp
• coarse sea salt1/4 tsp
• Aloha Shoyu3 tbsp
• toasted sesame oil1 tbsp
• sweet yellow onion1/4 cup
• green onions1/4 cup
• dried seaweed1 tbsp
• toasted sesame seeds1/2 tsp
• coarse salt2 tbsp
• warm water4 cup

Method

1. 01

   Cube the thawed tuna.

   Using a very sharp knife, slice the firm, cold tuna block into uniform 3/4-inch cubes.

2. 02

   Combine the poke ingredients.

   In a medium glass or ceramic bowl, gently combine the cubed tuna, soaked sweet onions, green onions, and rehydrated seaweed.

3. 03

   Dress the fish.

   Pour the shoyu and toasted sesame oil over the mixture, then add the toasted macadamia nuts and sesame seeds.

4. 04

   Fold gently to incorporate.

   Using your hands or a spoon, fold the mixture gently from the bottom up until evenly coated, taking care not to mash the delicate fish.

5. 05

   Marinate briefly before serving.

   Let the poke sit in the refrigerator for 15 to 30 minutes for the flavors to meld, then serve immediately on its own or over slightly warm short-grain white rice.

Notes

• Sourcing safe tuna on the mainland.

  Commercially flash-frozen blocks found at Asian markets are generally safer and of higher quality than supposedly fresh fish languishing in a supermarket display case.

• Substituting Aloha Shoyu.

  If you cannot find Hawaiian Aloha brand shoyu, mix 2 tablespoons of standard low-sodium soy sauce with 1 tablespoon of water and a tiny pinch of sugar to mimic its sweeter, milder profile.

• Mind the rice temperature.

  If serving as a meal over rice, ensure the rice is warm but not steaming hot; excessive heat will cook the bottom layer of the tuna and ruin its sashimi texture.