Poke has been an essential part of Hawaiian cuisine for centuries with the ahi tuna poke bowl emerging in the 1970s, reflecting a rich cultural fusion.
Maui onions, integral to traditional poke, bring a unique sweetness missing from mainland substitutes; alternatives exist but may not replicate their distinctive flavor.
To minimize onion's harsh taste in poke, use a sharp knife and avoid finely chopping; keep the root intact and slice against the grain.
The chemical reaction that releases sulfur compounds can be mitigated by proper cutting techniques, thus preserving the integrity of the fresh raw tuna.
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