Ahi Poke

More ono Hawaiian grinds, this time with tuna instead of salmon. There are a bajillion types of ahi poke, but not all of them can be done in faraway Boston. So here’s my take, combining a bunch of different recipes online. Can’t say that it’s super authentic, but rarely are two batches of poke the same. Still nomtastic anyway.

• 1/2 lb. fresh tuna
• 1/4 C shoyu
• 1/4 C green onion, minced
• 1/4 C yellow onion, minced
• 1 T sesame oil
• 1 T sesame seeds
• A pinch or two of Hawaiian sea salt
• A pinch or two of crushed red pepper flakes
• A dash of brown sugar

Literally just throw everything in a bowl and put it in the fridge for 2 hours. Gotta let it chill, brah! Eat.