Mainland-Style Ahi Poke, Tuna Tartare

admin — Thu, 18 Mar 2010 22:27:50 +0000

No single dish says “Hawaii” to me more than Ahi Poke. It brings back memories of when I first lived in the Hawaiian islands, on Maui, during my windsurfing-bookwriting-sabbatical-from-San-Francisco-lawyer-life days. My roommate, Rick, and I used to get ”Poke” (make sure you say Po-Kay, not Po-Key, I think that means something else!) from the market every time we went shopping. It was spicy and rich, and crunchy from the green onions, all at the same time. We were both on tight budgets, so it was a luxury item we looked forward to. Even so, the small container we picked up never lasted more than a few hours.

Ahi Poke means simply “Ahi, Sliced.” Ahi Poke originated with Hawaii’s fishermen and was nothing more than a blend sliced fresh raw ahi tuna, limu (seaweed) and Hawaiian salt. With the Japanese influence in the islands, the recipe has evolved to often include Shoyu (soy sauce) and/or wasabi.

Local-style Ahi Poke is something you’ll find here on the islands at almost any gathering or special occasion. But it’s not just for parties. It’s an every day kind of thing. Many grocery stores even have a special deli section that features just Ahi Poke, in several different preparations.

On the mainland, people know Ahi Poke as Tuna Tartare. Tuna Tartare (and Ahi Poke) come in more variations that you can name. One of my favorite dishes for years, at Michael Mina’s renowned San Francisco restaurant, Aqua, was the Tuna Tartare. I really don’t think I have ever had a better version than that original recipe.

So luckily for me, the other day, our neighbor, Michael, brought over some fresh Ahi that he had just caught. Perfect opportunity to make my own version of Ahi Poke. This recipe is loosely based on the Tuna Tartare that was once served at Aqua. I’ve tried to remember what I think was in it, but it has been about 10 years and my memory fails me!

Mainland-Style Ahi Poke (aka Tuna Tartare)

1 Pound Fresh, Sashimi Grade Ahi
1 1/2 TBS Sesame Oil
1 Tsp Kosher Salt
1 Tsp Fresh Grated Ginger (or 1/4 Tsp of Ground Powdered Ginger)
1 Tsp Red Chili Powder
1/4 Tsp Allspice
1/4 Tsp Cinnamon
1 Red Anjou Pear (Peeled, cored)
4 TBSP toasted Pine Nuts
Optional: 1 Raw Egg Yolk (if not using egg yolk, increase sesame oil by 1/2 TBSP)

Toast the pine nuts on foil, on a baking sheet, in the oven at 450 degrees, for about 10 minutes. Be careful not to burn. Remove from oven and from the baking sheet.

Mix together, in medium glass bowl, oil, egg yolk, salt and spices. Dice the Ahi into small cubes, 1/4 to 1/3 inch is best. Use a very sharp knife or you will not have a lot of success dicing the tuna into small, uniform pieces.

Dice the pear into 1/4 inch cubes. Make sure you are using a relatively firm and not an over-ripe pear.

Toss the ahi into the bowl with the oil mixture, stir to cover tuna with the oil and spices. Add the grated fresh ginger, diced pears, and pine nuts. Stir gently to combine all ingredients.

Serve Mainland-Style Ahi Poke immediately on plain crackers, Lavosh, or Toast Points (toasted bread, crusts cut off, cut into 4 triangles).

Serves 4.

Filet Mignon, Pupu-Style with Baked Garlic and Gorgonzola Sauce

admin — Sat, 02 Jan 2010 02:31:11 +0000

I served this Pupu (Appetizer) on New Year’s Eve 2009 for a special treat for my family and friends, Tom and Holly, who were joining us. I had already pre-prepared my entree, Seafood Gratin, and it was ready to go in the oven. So, I could get started on the Filet Mignon Pupu.

Serving a filet as a Pupu is a more economical great way to give everyone a taste of a great cut of meat, with delicious flavor. Count on about 1 filet for every two people. This recipe can also be used to serve Filet Mignon as an entree. My husband and guests swooned over this recipe. Definitely a keeper.

Filet Mignon Pupu-Style with Baked Garlic & Gorgonzola Sauce

Serves 8
Filet
4 – 4-6 oz Filet Mignon Steaks
Extra-virgin Olive Oil
Salt and Pepper
1 Tbsp finely chopped Rosemary
4 large cloves baked garlic
4 pats butter

Baked Garlic

2 heads of Garlic
Cut top of head of garlic
Drizzle with olive oil
Bake is small oven-proof dish at 400 for about 25 minutes. Let cool.
Remove 4 large cloves from one of the heads for the Filet Mignon recipe, and save the rest to serve with and spread on a fresh French Baguette.

Gorgonzola Sauce

1 Large Shallot (diced)
2 Cups Beef Stock
1 Tsp finely diced Rosemary
1 Cup Dry Sherry or Madiera Wine
1/4 Cup Dry Red Wine
4 oz Crumbled Gorgonzola Cheese
Salt and Pepper to taste
2 Tbsp Butter

Cooking the Steaks – This is a FOOLPROOF way to cook Filet Mignon

Preheat oven to 375.

Salt and pepper all sides of 4 Filet Mignon steaks (4-6 oz each)
Heat 2 Tbsp olive oil in stainless steel or enameled cast iron skillet over medium-high heat until just smoking.

Add steaks to pan. Sear each side for 3 minutes, flipping with tongs.

Remove steaks and place on baking sheet.
Bake steaks in oven for 8 minutes (med rare) – set timer. Start making Gorgonzola Sauce with same pan used to sear steaks (see below).

When timer goes off, remove baking sheet, leave oven on. Flip steaks.
Smash a baked garlic clove (see Baked Garlic, above) on each filet and spread with butter knife. Sprinkle each steak with a about 1/2 tsp of rosemary, and top with a pat of butter.
Return steaks to oven. Bake for an additional 8 minutes (med rare) – set timer. Go back to making sauce.

When timer goes off, remove steaks from oven. Let rest for a few minutes, while finishing up Sauce.

Save any accumulated juices and add to Gorgonzola Sauce.

Slice and serve Pupu-Style with Gorzonzola Dipping Sauce, French Bread & Baked Garlic OR
Serve Filets individually, as entrees, in a pool of Gorgonzola Sauce or with a Gorgonzola Sauce drizzle.

Preparing Gorgonzola Sauce

In same skillet used for searing steaks, which should still have some olive oil remaining, saute shallot and 1 tps rosemary for 2-3 minutes, over medium-high heat, until shallots are slightly translucent. There should be some accumulated brown bits from the steaks. Add the sherry or madiera, and red wine. Deglaze pan and reduce liquid to about 1/2, stirring with a wire whisk. Add 1 Tbsp butter, stirring to melt. Add 1 cup beef stock, reducing again to about 1/2. Add another Tbsp of butter. Continue stirring. Add 2d up of the beef stock, reduce again to about 1/2.

Add gorzonzola cheese crumbles, stirring with a whisk until melted and blended. Add any available drippings from cooked filets.
Reduce sauce, if necessary, until slightly thickened. It will still be a bit runny. Add salt and pepper to taste. Use as dipping sauce or drizzle on meat.

The Weekend Gourmet » Pupus (Appetizers)

Mainland-Style Ahi Poke, Tuna Tartare

Filet Mignon, Pupu-Style with Baked Garlic and Gorgonzola Sauce