Saturday, September 12, 2009

ahi poke sliders on mini buns

Last Sunday, I tried the recipe for "Ahi Poke Sliders on Mini Buns" which was featured in "Edible Hawaiian Islands Summer 2009".

I had to make my ahi poke from scratch because it doesn't exist here.

I followed this recipe, which I always use to make poke. And not thinking, added the tomato and cucumber which the recipe called for....bad move.

The "burgers" fell was a mess in the pan...edible but ugly. We ended up eating most of the poke; raw, on the side. (I put some kim chee on this slider to "hide" the damage.)

So, a couple of days later, not appreciating failure in the kitchen, I tried it again, this time leaving out the tomato and cucumber and whizzing it for a bit in the food processor (which the recipe says to do, but I hadn't the first time around).

It came out better and it was great on the rye roll with a smidge of mayo (Best Foods, of course). Add an ice cold glass of beer and you have a great dinner, lunch or snack.

Here is the recipe if you'd like to try it.

Ahi Poke Sliders on Mini Buns from Edible Hawaiian Islands Summer 2009
Makes eight 4-inch mini burgers

2 pounds fresh ahi (tuna) poke, from your favorite local fish market
3 tablespoons macadamia nut oil
8, 4-inch Portuguese sweet rolls

Place the ahi poke in the work bowl of a food processor with the metal blade and pulse until poke is ground. Don't overgrind; keep it slightly chunky. Do this in two batches.

Turn on the grill. When hot, place a large skillet on the grill with the oil and heat the pan until very hot. Cook the poke burgers on the hot pan and sear both sides. Don't overcook; center should stay rare. Place cooked poke sliders on buns and serve.


NOTES: After making the poke, I let it sit in the refridge for about an hour for the flavors to meld. I didn't use macadamia oil (I've never seen it here) and just used a non-stick pan.

Also, I couldn't find something close to Portuguese sweet rolls (which in my opinion is similar to brioche), so I used what I could find, rye rolls.

If you cook this on the stove, cook it on low heat for about 3 minutes on each side. The middle will be raw and the outside seared. If you don't like to eat things semi-raw, you may want to cook it all the way through.

This was so good, it was hard to put down once I started eating it.

on a side note: Did you know that the amount of ahi (tuna) the world eats a year is really high? (The world put together eats a lot, but apparently, Japan eats even more) So high that the experts are saying that if limits are not placed on fishing or purchasing from fishermen, tuna will be non-existent by 2010 (um, that is next year?!)

Fortunately, when I bought this tuna, it was cultivated in Yamaguchi prefecture (made in Japan). Hopefully, more of these farms will be able to answer the demand for tuna (and maybe other seafood too) and leave nature alone to repair itself.


2kamuela47 said...

That looks so ono! I'm going to try that recipe soon! Kat you are the best! Have a great weekend!

jalna said...

Your first attempt sounds like what usually happens to me when I cook. It does look really yummy. The depleting supply of ahi is a scary and sad thought to me.

genkitummy said...

both of the burgers sound and look pretty good! i think i'll try making it when i'm back home in hawaii.

Debinhawaii said...

These rocked! I have made them about 5 times now. In fact I was just looking at my pictures thinking I would finally post them on Tuesday for things I am loving. Glad you tried again without the veggies in them. Did you try any of the sauces?

K and S said...

Thanks Genki & Laura, I hope you like them.

Scary indeed Jalna!

I know you told me you made them Debinhawaii, I didn't try any sauces because my ahi poke recipe adds sesame oil and kim chee base, I guess I could try making this again leaving out the oil and base and then trying the sauce. Can't wait to see your post :)

Take care everyone.

KirkK said...

Look delicious Kat!

K and S said...

Thanks Kirk, I hope you try this :)

Take care.

Rowena... said...

For all the effort that you went through, I'm glad that it worked out better the 2nd time around. Semi-raw with just the outside being seared quickly is so good!

ParisBreakfasts said...

I must look up and see what a "slider" is! I always find the cooking disasters so much more intersting than the successes...Hmmm...I guess I just identified myself as a disaster cook. But that's how creativity happens IMO!

K and S said...

thanks Rowena, it was definitely worth it the 2nd time around :)

PB, I think sliders are "tiny burgers" :)

Take care you two.