- 1 pound jalapenos
- distilled white vinegar
- soy sauce
- 1/2 cup dried seaweed
For the Dressing
- 2 tbsp soy sauce, gluten free
- 1 1/2 tbsp rice vinegar
- 1 tsp tobanjan
- 3 tbsp canola oil
- 1 tbsp sesame oil
- 1 pound Big-Eye tuna loin, sushi grade
- 1/2 small red onion, thinly sliced and soaked in ice water
- 1 scallion, thinly sliced
- macadamia nuts, roughly chopped, to taste
- white sesame seeds, toasted, to taste
- Hawaiian Sea Salt, to taste
For the soy-pickled jalapenos:
- Trim the stem of all the jalapenos. Place the trimmed jalapenos in a wide mouth container or bowl just large enough to fit them all. Pour just enough white distilled vinegar to cover the jalapenos.
- Using a weight, such as another jar or canned good, press the jalapenos down and allow to sit for at least 5 days at room temperature. Once the jalapenos have been weighted down, drain the vinegar, reserving 1 cup.
- Bring two cups of soy sauce with the one cup of reserved vinegar to a boil. Pour hot solution over the jalapenos. Allow to cool to room temperature, then refrigerate. The jalapenos should pickle in the refrigerator for at least one week before using.
For the seaweed:
- Allow the dried seaweed to rehydrate in cold water for at least 10 minutes before using or until soft. Drain seaweed well.
For the poke:
- In a small bowl, whisk the soy sauce, rice wine vinegar, and tobanjan, then gently whisk in the canola oil and sesame oil. Reserve the dressing
- Cut the tuna loin into 1/2-inch cubes. Season the tuna with the reserved dressing to taste. Add rehydrated seaweed, thinly sliced red onion, scallion, slices of soy-pickled jalapeno, macadamia nuts and sesame seeds. Toss gently to combine. Finish with additional sesame seeds, scallions and Hawaiian sea salt to taste.
This is a W&S web exclusive. Get access to all of our feature stories by signing up today.