I would like to think I am a food writer who is ahead of the curve on food trends. In truth, I usually discover the trend once it is well into the climb. The method of how I discover the next food trend is varied and includes Internet research and chatting with fellow food lovers. This week, I key you into a new food trend I stumbled upon at our very own Gilroy Costco.
My planned 45-minute Costco trips usually turn into more than two hours. Such is the nature of Costco where somehow, my exploration leads to a few extra items making their way into my cart. On one recent trip, I noticed multiple trays of a few unfamiliar items in the “seafood road show” section. Upon closer inspection, I discovered it was something called ahi poke. In that moment, my food instinct told me that this was going to be something big.
Ahi poke, a native dish of Hawaii, has been around as long as the islands have been inhabited. Its modern interpretation gained popularity throughout Hawaii during the 1970s and is so popular that according to my college friend and Oahu resident, Morgen, “Ahi poke is available at every grocery store.” Each store features a wide selection of different flavors. Since I found ahi poke at Costco, I think it is poised for popularity here on the mainland too.
Like me, you may not be familiar with this dish, but I have done my research. Of course, ahi is tuna. To be exact, it is sushi grade yellowfin tuna. Poke, means “small piece” or “cut,” but poke can be anything such as octopus or vegetables. It is considered a salad and may be served as an appetizer. The display at Costco had four flavors that day. Most of them were seasoned with a base of soy sauce and sesame oil, but the four flavors also featured ginger, wasabi green onion, sweet Maui onion and macadamia nuts. Seasonings in modern ahi poke have been influenced by Hawaii’s Asian population. The price range for ahi poke at Costco is about $17 per pound.
After many weeks of admiring the beautiful displays of ahi poke, I purchased some last week. I did not ask about cooking directions and I had yet to do my research, so I arranged the pieces in a single layer for a quick oven roast of about eight minutes. Although delicious, I discovered I made a major mistake: Ahi poke is meant to be eaten raw, hence the use of the expensive sushi grade ahi.
I normally don’t endorse products, but the ahi poke at Costco is wonderful. I turned to the Food Network for a recipe and of the few there, I settled on Anne Burrell’s as a good starting base. One of the ingredients, sambal oelek, can be difficult to find, but sriracha is similar and will make a good substitute—or omit it.
Since this week’s recipe is raw fish, I feel obligated to state the federal guideline warning: Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness. So, if you choose, cook it.
Ahi Poke
Serves 4
Ingredients
1/4 to 1/2 cup soy sauce
1/2 tablespoon sambal oelek
1 teaspoon sesame oil
3 scallions, white and green parts separated, sliced thinly on the bias
2 cloves garlic, smashed and finely chopped
One 1/2-inch piece ginger, peeled and grated
1/2 white onion, such as Maui onion, julienned
1 pound ahi tuna, cut into 1/2-inch chunks
2 tablespoons chopped dry-roasted macadamia nuts
Step 1: Combine the soy sauce, sambal, sesame oil, scallion whites, garlic, ginger and onions in a medium bowl. Toss in the tuna and let sit in the fridge for 30 minutes.
Step 2: Stir in the macadamia nuts. Plate as desired and garnish with the scallion greens.
