AHI AND WATERCRESS POKE

By Elijah Madayag

At Sumida Farm, we recently took the opportunity to celebrate both National Poke Day and National Seafood Month by creating a fresh, flavorful poke that highlights the best of local ingredients.  National Seafood Month is all about honoring the rich seafood traditions that have shaped the culinary landscape, especially in places like Hawai'i, where fresh fish has always played a central role in local cuisine.  Poke, a dish that originated with Hawaiian fisherman seasoning freshly caught fish with sea salt and seaweed, has become a staple in homes and restaurants across the islands.  It's only fitting that we celebrate this month by paying tribute to poke - an iconic dish that perfectly captures the essence of Hawaii's deep connection to the ocean.

For National Poke Day, we decided to take it one step further by blending premium ahi tuna with our farm's signature watercress, creating a dish that reflects both the land and the sea.  The crisp, peppery bite of our watercress balances the rich, savory flavor of ahi, while Maui sweet onions and ogo (seaweed) bring a delicate sweetness and briny freshness to the dish.  The ahi was sourced through our connections with the Aiea Boat Club, where local fisherman take pride in sustainable fishing practices.  This community connection ensures that the seafood we use is not only top quality, but also sourced with care for the environment.

INGREDIENTS

• 1 lb fresh ahi tuna, cubed
• 2T Ogo (seaweed), roughly chopped
• 1/4C Maui sweet onions, thinly sliced
• 2t sesame seeds, toasted
• 1C fresh Sumida Farm watercress, roughly chopped
• 2T ginger shoyu sauce (soy sauce with fresh ginger)
• 1t alae salt (Hawaiian red salt)

 

Ginger Soy Sauce Recipe:

• 1/4C shoyu (soy sauce)
• 1T sugar
• 1T fresh ginger, finely grated
• 1t sesame oil

METHOD

1. Salt the ahi - begin by cubing the ahi tuna and lightly salting it with the alae salt.  This steps helps season the fish and draws out some moisture to enhance the flavor.
2. Add the dry ingredients - after salting, fold in the chopped ogo, Maui sweet onions, toasted sesame seeds, and Sumida Farm watercress.  Mix gently to avoid bruising the watercress.

 

3. Add the sauce - pour the ginger shoyu sauce over the mixture, gently tossing everything together to evenly coat the ingredients.

 

4. Serve - let the poke sit for 5-10 minutes in the refrigerator to allow the flavors to meld.  Serve on its own, over rice, or on top of a fresh salad.