Poke has taken Seattle by storm and Chan makes a damned fine rendition. Check out Chef Park's recipe here where simplicity and quality reign supreme!
If you walk around Seattle today you'll likely find that Poke has taken the city by storm. And for good reason - not only do Seattle-ites travel to the Hawaiian Islands quite frequently to escape the rain for some sunshine; but also because we have access to amazing seafood!
The secret to any good recipe for Poke starts with the main ingredient - the fish. At Chan, Chef Park uses only #1 sashimi grade Ahi Tuna in this dish. Traditionally, Hawaiian poke consists solely of fresh Ono (also known as Wahoo and translated as 'good to eat' in native Hawaiian), sea salt and soy sauce. Of course, you'll find dozens of variations on this simple recipe as people like to make the dish their own.
Chan Seattle's version of Ahi Tuna Poke is made with a few simple ingredients and can be done quickly. It makes the perfect appetizer for your dinner party at home!
Ahi Tune Poke Recipe
Prep Time - 30 minutes, Serves 6-8
Tuna Tartare Sauce
Combine all ingredients together and whisk well until incorporated
In a blender, combine all but water and puree until smooth, add warm water as needed to thin out
1 Tsp Chili Oil (mix 2 Tbs Canola with 1 Tsp Gochugaru pepper - or equivalent)
2 T Toasted and Salted Macadamia Nuts
1 Tsp Pickled Daikon
1 Tsp Radish - thinly sliced
1 T Red Onion - finely diced
1T Scallions - thinly sliced
1# number 1 sashimi-grade Ahi Tuna
Slice the tuna thinly in strips ~ 1/2 inch wide, then dice into 1/2 inch pieces
Working in batches of ~ 1/4 pound, in a small bowl, mix the diced tuna with the tartare sauce prepared as described above
Add radishes, chili oil, red onion and scallions - mix
Serve and enjoy!