Scott and I were recently lucky enough to spend two sun-filled weeks on the beautiful Hawaiian island of Oahu.  One of the best parts about exploring a new place is of course exploring its culinary specialties and popular dishes.  One dish very popular in Hawaiian culture is that of poke.  Similar to a ceviche but with less acid, this dish is most often made with ahi tuna, but was also available with mahi mahi, squid, and even octopus.  Simply cubes of raw seafood tossed in a flavorful mixture of sesame oil, sesame seeds, rice vinegar and soy sauce and this mixture is then allowed to sit refrigerated for about 1 hour before grabbing the chop sticks and serving.  When I say this fabulously flavorful dish was everywhere—I mean it! It was even sold in every local grocery store in their prepared foods section.  This dish, along with macadamia nuts, plate lunches, Kona coffee and tropical fruit were the yummy highlights we were lucky enough to experience in Oahu.

(To view this recipe from The Sprouted Kitchen, Bowl + Spoon, click on the blue title of the blog post above*)

Tagged: ahi tuna, ahi tuna poke bowl, avocado, Bowl + Spoon, brown rice, fish, poke, poke bowl, rice vinegar, scallions, sesame oil, sesame seeds, soy sauce, The Sprouted Kitchen, tuna, tuna steak, wasabi paste