Let Chef Ken do the work and enjoy this tasty dish at Huggo’s! And now you can impress family and friends by creating it at home, as well, with the recipe provided by Chef Ken below. This dish took second place in Sam Choy’s Annual Poke Contest earlier this year — congrats Chef and thanks for sharing!
Locally Caught Ahi Tuna “Poke” Tower with Avocado, Seaweed & Frisee Salad
8 Ounce tuna sashimi block, small dice
- 1/8 teaspoon Hawaiian salt
- ½ teaspoon brown sugar
- Pinch Hawaiian chili’s chopped
- 1 Teaspoon shoyu
- 1 teaspoon oyster sauce
- 1 teaspoon green onion, chopped
- 1 teaspoon garlic, chopped
- 1 tablespoon Furikake spice
- 1 tablespoon sesame oil
- 1 medium sized, ripe avocado, sliced
- 1/4 cup seaweed salad
- 1/4 cup frisse
Combine all poke ingredients in a stainless bowl and gently mix. Take a piece of PVC pipe and cut 3″ pieces. Layer the sliced avocado, seaweed salad and frisee with the Poke in the pipe. Gently remove the pipe when complete. Serve immediately, kau kau & enjoy! Serves 2.