Mix together the ahi tuna, minced onion, green onion, ginger, seaweed, macadamia nuts, sesame oil, and red pepper in a mixing bowl. Cover and refrigerate at least one hour, for the flavors to come together. Arrange the lettuce leaves on a serving platter, spoon the ahi poke on top, and garnish with the cilantro.
Cut Ahi into bite size cubes.
Add other ingredients.
Refrigerate a couple hours.
Enjoy!
Cut the Ahi, place in a mixing bowl.
Add all the rest to a separate bowl and mix. Let stand about 10 minute and stir again.
If using frozen Ahi add chili sauce to above bowl.
Add to the Ahi and very gently mix, not to break up Ahi.
Place on a platter, garnish with the rest of the green onion.
Platter tips.
Coconuts split in half for bowls, pineapples cut in half and scooped out,save. \" cut the long way top to bottom\" leave top leaves in place. Save scooped pineapple for another Beachbumlahaina dish.
Cut Ahi into at least 1/2\" cubes - set aside & refrigerate.
Combine all other ingredients in a large glass bowl & refrigerate for at least 30 minutes.
When ready to serve toss Ahi and other ingredients together.
Serve on chilled platter with chopsticks or toothpicks.
Place Mango Ponzu Sauce ingredients into blender and puree.
To finish: Combine first 10 ingredients, ahi thru kosher salt and mix together gently.
Garnish with cilantro and lime wedges.
esame oil.
Place the 'ahi in a bowl and mix
Zest and segment the grapefruits; set aside.
Whisk soy sauce, sesame oil and 2 tbsp of zest. Combine with ahi in a metal bowl.
Add scallions and sesame seeds and toss to combine. Cover and put in fridge to marinate for one hour.
Remove mixture from fridge; toss with avocado and grapefruit segments. Serve on its own or with rice.
Combine ahi cubes, soy sauce, Maui onion, green onion, chile pepper, sesame oil, sesame seeds, macadamia nuts, ginger, and sea salt in a large bowl.
With a very sharp knife, dice Ahi into approx 3/4 inch cubes.
Then mix it with all other ingredients without over-mixing.
You can serve this with the taro chips.
medium bowl, toss the ahi with the remaining 1/4
Cut the ahi into small cubes and combine with all other ingredients.
Toss to mix.
Keep on ice and serve chilled.
Mix green onion, shallot, soy sauce, lime juice, seaweed, sesame seeds, sesame oil, peanut butter, and chile paste together in a bowl. Add tuna; toss gently to combine.
Cover tuna and chill for 2 hours before serving.
Whisk soy sauce, sesame oil, grated ginger, sliced onions, macadamia nuts, seaweed, pepper flakes, and salt together in a bowl.
Place cubed tuna into bowl. Pour in marinade and stir to distribute evenly. Cover and refrigerate 2 hours. Mix again.
Serve topped with toasted sesame seeds, sliced green onions, and a sprinkle of lemon or lime juice, or seasoned rice vinegar.
Rinse rice in a strainer until water runs clear; drain well. Combine with water in a saucepan. Bring to a boil; reduce heat to low, cover, and cook until rice is tender and water is absorbed, about 20 minutes. Remove from heat; let cool.
Place red onion in a dish. Stir in lime juice and salt. Let stand until pickled, about 20 minutes.
Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C). Fry rice paper quarters in the hot oil until crisp, 15 to 20 seconds. Drain crackers on paper towels.
Place tuna in a bowl. ...
Combine tuna, green onion, macadamia nuts, cilantro, lime juice, sesame oil, ginger, red pepper flakes, and sriracha sauce in a bowl; refrigerate for 2 hours.
In a medium size non-reactive bowl, combine Ahi, soy sauce, green onions, sesame oil, sesame seeds, chili pepper, and macadamia nuts; mix well. Refrigerate at least 2 hours before serving.
f jasmine rice, or my recipe for wasabi mashed potatoes.
aw or rare fish this recipe is not for you. Cooking
Preheat oven to 350F and lightly grease/flour a 13 x 9\" cake pan.
Mix cake according to box instuctions and bake as directed.
As soon as you remove cake from oven, poke holes with a fork all over the cake, pour chocolate syrup from can evenly all over top of cake and allow to cool to room temperature.
When cool, spread with cool whip and refrigerate until ready to serve.
This is a great recipe!
Jean.
east one hour.
Slice Ahi Tuna steak into small chunks