This dish makes our staycation feel like we are back on the Hawaiian Islands. I either serve it as an appetizer or double the recipe and serve as a poke bowl entrée with white rice, cucumbers, mangoes, avocados, edamame, won ton strips and wasabi cream (from Trader Joes).
So order some Trader Vic’s mai tais to go or mix up a Basil Smash Pina Colada (see below), throw on a Hawaiian Shirt and a lei, and take in the local summer sunsets — wherever you are.
- ½ cup of soy sauce
- ½ T sambal oelek (any kind of chili paste or sriracha works too)
- 1 tsp sesame oil
- 3 scallions, white and green parts chopped and separated
- ¼ thinly sliced Maui or sweet onion
- 2 cloves of garlic, finely chopped
- One ½ inch piece ginger, peeled and grated
- 1 pound sushi-grade ahi tuna, cut into ½ inch chunks
- 2 tsp toasted black sesame seeds
- 3 T chopped dry roasted macadamia nuts
- 1 avocado, peeled and chopped (optional)
- ½ to 1 mango peeled and diced (optional)
- Choice of regular or sweet potato chips, tortilla chips, sesame crackers, sliced cucumbers
Assemble all ingredients in a large bowl and mix together. Transfer to a serving bowl and serve with chips or cucumber slices.