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Cy’s Aku Poke

My brother, who is quite a fisherman, makes a killer poke. While a lot of people prefer using ahi, Cy prefers aku and says it is THE BEST for sashimi and poke. Very simply made.

 

Flavored with 3 types of seaweed, our Hawaiian red clay salt and Cy is fortunate as his mother in law has Thai chili pepper growing in her yard. The best part, my brother always shares!


Posted By: Deirdre K Todd
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Prep Time: 15 minutes | Cook Time: | Ready In: 15 minutes
Ingredients: Print   Add to cart
US Metric

2 lbs. aku (Skipjack Tuna), ¾-inch cubes
4 oz. Molokai black ogo, ready to eat
1 small Maui onion, thinly sliced
1 Thai red chili pepper, thinly sliced
3 pinches Hawaiian Alae salt (made with Hawaiian red clay)
3-4 pinches Inamona (candle nut or kukui nut)
3-4 pinches Limu kohu (Asparagopsis taxiformis/red algae)
2 TB Aloha shoyu
3 tsp. sesame seed oil


Cooking Process:
In a mixing bowl; combine all ingredients well.
how to serve:

Serve chilled. Serves 2-3.Make in big batches to share with your sisters.

Comments:

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