Lomi Smoked Tako
This is a variation of the traditional lomi lomi salmon made with smoked tako (octopus). If you can't purchase smoked tako at your local grocery or asian market, you might be able to find it online or you can make it yourself. For the adventurous, I provided a link to another site that shows you how to smoke your own tako.
- 1 pound smoked tako (octopus)
- 2 ripe medium-size tomato, chopped
- 1/2 chopped onion
- Hawaiian Salt to taste
To clean fresh octopus, turn head inside out and remove ink sac, innards and mouthparts; rinse. To tenderize fresh octopus, freeze, pound or lomi (massage).
To cook octopus, in a medium pot, bring enough water to cover octopus to a boil. Lower octopus into boiling water, return water to a rolling boil, then cook 2 or 3 minutes. Drain, plunge into cold water and slice into thin slices. In a bowl, combine all ingredients and mix well. Makes 8 servings, each 1/2 cup.
For smoked tako, go to this link