The Grove - Ahi Poke Recipe Video
Ingredients
| Ahi | 150 Gram | |
| Onion | 30 Gram, chopped | |
| Brazil nuts | 1⁄2 Teaspoon, toasted and crushed | |
| Sea asparagus | 1 Tablespoon | |
| Soy sauce | 2 Dash | |
| Inamona | 1 Pinch | |
| Avacado | 2 Tablespoon, diced | |
| Sakawayaki reduction | 1⁄2 Teaspoon | |
| Tobiko aioli | 1 Teaspoon | |
| For salt mixture | ||
| Salt | 1 Pinch | |
| Alaea salt | 1 Pinch | |
| Red salt | 1 Pinch | |
| Black salt | 1 Pinch | |
| For serving | ||
| Green onion | 1⁄4 Teaspoon, chopped finely | |
| Chili pepper jelly | 1 Tablespoon, cubed | |
Nutrition Facts
Serving size
Calories 166 Calories from Fat 54
% Daily Value*
Total Fat 6 g9.5%
Saturated Fat 1 g5.2%
Trans Fat 0 g
Cholesterol 37.7 mg12.6%
Sodium 301.7 mg12.6%
Total Carbohydrates 9 g3%
Dietary Fiber 1.4 g5.5%
Sugars 6.2 g
Protein 18 g36.9%
Vitamin A 2.5% Vitamin C 6.6%
Calcium 2% Iron 3.9%
*Based on a 2000 Calorie diet
Directions
1. Using a sharp knife cut ahi into 1-centimeter cubes.
2. In a bowl, place the ahi and season it with ½ teaspoon of salt mixture.
3. Add onions, brazil nuts, sea asparagus, soy, inamona and avocado.
4. Stir the tuna mixture gently to mix.
5. On a plate, drizzle sakawayaki reduction and tobiko aioli.
6. Spoon the Ahi Poke on the plate.
SERVNG
7. Sprinkle, inamona, green onion, and chili pepper jelly over ahi poke and serve.
Chef
