Big Aloha Poke

 

8 ounces sushi grade #1 Ahi , cut 1/2″ cubes

 

2 ounces sweet onion in season, julienned

 

3 each green onion, diced

 

2 ounces Big Aloha Poke Sauce

 

1 tablespoon roasted sesame seeds

 

1 ounce inamona (roasted Kukui nut)(optional)

 

1 ounce dry roasted macadamia nut (optional)

 

1/4 cup Limu Kohu or Ogo (can use dehydrated seaweed), chopped

 

Dice Ahi into 1/2″ cubes and set aside into a bowl Julienne sweet onion, dice green onions and add to Ahi Add

 

Inamona, Limu and sauce to Ahi Mix and serve immediately Options to serve: crisp won ton, tortilla chips, sushi

 

flavored rice or steamed rice

Hiyayakko Tofu (Cold Tofu)

 

1 block tofu -cut into 2″cubes

 

2 tablespoons Big Aloha Poke sauce

 

1 teaspoon ginger root- fresh grated

 

1 teaspoon green onion- thinly sliced

 

Bonito shaving

 

Toasted sesame seeds

 

Directions:

 

Drain the water from the tofu and cut into ½” cubes. Place cubes onto plates and drizzle with Big Aloha

 

Poke sauce. Top with green onions, ginger, bonito shavings and lastly sesame seeds.

Cajun Seared Tuna Tataki

 

8 ounces sashimi-grade Ahi tuna fillet

 

2 teaspoons cajun seasoning or blackening spice

 

1/2 teaspoon black pepper

 

2 tablespoons oil

 

Big Aloha Poke Sauce for dipping

Roll Ahi in the seasoning

 

Place a nonstick sauté pan over high heat until hot.

 

Add the oil, swirling to coat the bottom of the pan.

 

Place tuna in the hot pan and sear Ahi on all sides for about 20 seconds on each side.

 

Drain on paper towels and slice into 1/4″ thick pieces.

 

Serve with Big Aloha Poke Sauce for dipping.

Chicken, Kale Salad with Poke Sauce

 

Servings: 4

 

6 cups coarsely shredded cooked chicken (rotisserie chicken)

 

2 bunches kale, thinly sliced

 

1/4 head red cabbage, thinly sliced

 

1 medium carrot, julienned

 

1/2 cup Big Aloha Poke Sauce

 

1 can (11oz) mandarin orange, drained

 

1/4 cup sliced almonds, toasted

 

1 cup wontons or crispy chow mein noodles

 

Cut out the center rib of each leaf and discard ribs.

 

Stack the leaves up and slice in half lengthwise, then turn leaves

crosswise and thinly slice.

 

Wash kale and spin or pat dry.

 

In a large bowl, combine all ingredients.

 

Toss with Big Aloha Poke sauce and let sit 5 minutes before serving.

Poke Sauce Marinated, Grilled Chicken

 

4 each skinless boneless chicken breast halves or thighs

 

4 ounces Big Aloha Poke Sauce

oil for grill

 

Place chicken into a resealable plastic bag and add Poke sauce.

 

Fold the bag to take out the air and seal bag.

 

Marinate the chicken for at least 1 hour or overnight. The flavor becomes more intense the longer it marinates.

 

Preheat grill to medium high heat and oil grill. Remove the chicken from the marinade and grill over medium high heat.