Summer is the time when fresh, wild produce of all varieties are in season, coming in many vibrant colors from deep purple to bright green. With high temperatures and plenty of sun, summer food is all about refreshing, cool meals and sides, including delectable salads with a diversity of robust ingredients.
With so many ingredients out there to try, one of the newer food trends and delicacies is poke salad. Pronounced “poh-KAY,” poke, which is typically synonymous with marinated seafood, is actually most directly translated to “chunk” in Hawaiian. Traditionally, poke salad features raw tuna cubed into small chunks and then marinated with soy sauce and sesame oil and mixed with onion. A Hawaiian staple, endless poke varieties can be found in local grocery stores, ranging in spiciness with garnishes like wasabi or kimchi, a popular, tangy fermented vegetable side dish. As poke has gained increasing popularity among American foodies and healthy eaters alike, variations on the traditional use of ahi tuna have emerged to craft delicious spins on this enticing dish. Whether you’re a longtime poke salad connoisseur or want to try your hand at a recipe, here are 3 easy poke salad recipes that are sure to please:
With just 10 minutes of prep time, 10 minutes of cooking time and 4 easy steps, this poke salad calls for the following 8 ingredients:
First, cut the ahi tuna into small cubes and transfer them to a medium bowl. Next, add green onions, soy sauce, sesame oil, chili sauce and sesame seeds. Mix well to ensure that the tuna is coated evenly in the sauce mixture. Then, gently mix in the avocado and salad greens, and you’re ready to eat! For extra crunch, you can top your salad off with some crispy baked wontons as a yummy, healthy garnish option.
Inspired by one of America’s favorite chefs, Emeril Lagasse, this sweet and spicy poke salad serves 6 and is sure to satisfy you and your guests. Ingredients include:
In a medium-size mixing bowl, combine 3 tablespoons of the sesame oil with soy sauce, honey, shallots, garlic, cilantro leaves and sesame seeds and whisk well to create your vinaigrette. Season with salt and pepper.
In a separate bowl, combine the macadamia nuts with your seaweed, onions and jalapenos. Gently mix your ahi tuna into this bowl, and season with salt and pepper.
Pour your vinaigrette onto your ahi tuna mixture, then add and toss your radicchio with the remaining 2 teaspoons sesame oil and garnish with chives.
Food Network favorite, Guy Fieri, celebrates the natural flavors of the ocean with this poke salad. This dish serves 2-4 individuals and requires just 10 minutes of prep time and 10 ingredients:
Cut the ahi into 3/4-inch cubes and put in a large mixing bowl. Mix in the chopped macadamia nuts, sesame oil, soy sauce, chili flakes and salt to taste, then lightly toss together. Add in both the Maui onions and green onions and lightly toss the ingredients together again. Taste again to determine if you need more salt and pepper, then garnish with seaweed.
Well, what are you waiting for? Try any or all of these three delectable poke salads today!