- The Washington Times - Wednesday, June 10, 2009

A dish that leaves me wanting more is a simple fresh ahi tuna dip served at Hoku’s Restaurant in Oahu’s Kahala Hotel.

Hoku’s ahi tuna dip

Makes 4 to 6 servings.

1/4 pound sushi-grade ahi tuna

1/2 cup mayonnaise

1/2 cup sour cream

1 teaspoon soy sauce

1 tablespoon lemon juice

2 tablespoons finely chopped pickled ginger

1 teaspoon roasted sesame seeds

1 teaspoon finely chopped cilantro

1/4 cup thinly sliced scallions (green tops) or chives

Salt and pepper

Garnish

1 ounce finely chopped sushi-grade ahi tuna

1 tablespoon thinly sliced scallions or chives

Chop the ahi tuna into 1/4-inch pieces. Reserve. Add all remaining ingredients in a medium bowl and mix to combine. Season to taste with salt and pepper.

Add the chopped tuna and mix to combine.

Place the dip in a serving bowl and garnish with the tuna and scallions or chives. Serve with raw vegetables and crackers.

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