“This came to me after trying the local Poke which I thought had little piazaz to it. A must here is the freshest Ahi you can find. Frozen will work but I would add 2 tbls. of sweet chili sauce.”
READY IN:
30mins
SERVES:
2-4
UNITS:
US

Ingredients Nutrition

  • 1 lb fresh ahi tuna, cubed 3/4 inch
  • 12 cup soy sauce
  • 12 cup green onion, chopped, save some for garnish
  • 1 teaspoon sesame oil
  • 1 jalapeno pepper, diced
  • 1 lime, juice of
  • 1 tablespoon sesame seeds, toasted
  • 1 tablespoon macadamia nuts, diced fine
  • 2 tablespoons sweet chili sauce, for frozen (optional)

Directions

  1. Cut the Ahi, place in a mixing bowl.
  2. Add all the rest to a separate bowl and mix. Let stand about 10 minute and stir again.
  3. If using frozen Ahi add chili sauce to above bowl.
  4. Add to the Ahi and very gently mix, not to break up Ahi.
  5. Place on a platter, garnish with the rest of the green onion.
  6. Platter tips.
  7. Coconuts split in half for bowls, pineapples cut in half and scooped out,save. " cut the long way top to bottom" leave top leaves in place. Save scooped pineapple for another Beachbumlahaina dish.

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