Appetizers | Saveur

Käsespätzle (Cheese Spaetzle)

SAVEUR Editors — Tue, 15 Jan 2019 19:10:30 +0000

Belle Morizio. Belle Morizio

This satisfying German pasta dish is adapted from the one served at Spatenhaus an der Oper in Munich. The trick to transforming the soft dough into delicate, tender dumplings is well-aerated eggs and and mastering the delivery of batter into the boiling water. Consider picking up an easy-to-use spätzle-maker, or use a bowl scraper and a colander or a potato ricer to extrude the batter directly into the pot.

Featured In “Learn to Make Spätzle: Germany’s Favorite Comfort Food” by Benjamin Kemper.

Yield: 4

Time: 45 minutes

1¾ cups plus 2 Tbsp. (9 oz.) all-purpose flour, divided
1½ tsp. kosher salt, divided, plus more
1 large yellow onion (7 oz.), half thinly sliced, half finely chopped
1 cup vegetable oil
3 Tbsp. unsalted butter
5 large eggs
Pinch freshly grated nutmeg
1 cup (4 oz.) grated Bavarian bergkäse cheese or Gruyère
2 Tbsp. finely chopped chives
Freshly ground black pepper

Instructions

In a small bowl, stir together 2 tablespoons of the flour and ½ teaspoon of the salt. Add the sliced half of the onion and toss to coat.
To a medium skillet over medium-high heat, add the oil. When it’s hot and shimmering, add the sliced onions (leave the excess flour behind) and fry, using tongs to stir occasionally, until crisp and golden brown, 9–10 minutes. Transfer to a paper towel-lined plate and set aside. Transfer the oil in the skillet to a heatproof bowl and cool completely before discarding. Wipe the skillet clean with paper towels and set aside.
Bring a large pot of well-salted water to a boil over high heat.
Meanwhile, return the skillet to the stove and place over medium heat. Add the butter. When it has melted and the foam begins to subside, add the chopped half of the onion and cook, stirring occasionally, until soft and translucent but not yet browned, 8–9 minutes. Remove from the heat and set aside.
In a large bowl, whisk the eggs until very frothy. Add the nutmeg and the remaining flour and salt and whisk to a uniform, thick batter. Continue whisking until bubbles slowly rise to the surface when you stop whisking, about 2 minutes more.
When the water begins to boil, place a spätzle maker or a heat-resistant colander with large holes over the pot. Pour the batter onto the spätzle maker or colander. Working quickly, use a bowl scraper or rubber spatula to force the all of the batter through the holes. Immediately stir the water gently to separate any stuck pieces. When the water returns to a boil, cook the spätzle for 2 minutes, then drain them and rinse well under cold water.
Return the large skillet with the chopped onions to the stove and place it over medium-high heat. When the onions begin to sizzle, add the spätzle and cheese. Stir until the spätzle is hot and the cheese is fully melted. Season to taste with salt, then transfer to a large bowl or four small plates. Top with the chives and reserved fried onions, sprinkle with black pepper, and serve immediately.

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Fried Cucumbers with Sour Cream Dip

SAVEUR Editors — Mon, 18 Mar 2019 22:42:16 +0000

Photo: Paola + Murray • Food Styling: Barrett Washburne • Prop Styling: Carla Gonzalez-Hart. Photo: Paola + Murray • Food Styling: Barrett Washburne • Prop Styling: Carla Gonzalez-Hart

This appetizer plays with cucumber‘s crunchy appeal by coating slices with a spicy cornmeal crust and frying them up until piping hot. A cool green goddess-style dip squelches the heat.

Yield: 8–12

Time: 30 minutes

Ingredients

For the dip:

1 cup sour cream
2 Tbsp. milk
2 Tbsp. grated yellow onion
1 Tbsp. finely chopped chives
1 Tbsp. finely chopped parsley
1 Tbsp. finely chopped tarragon
1 Tbsp. fresh lemon juice
2 garlic cloves, mashed to a paste with 1 tsp. kosher salt
Kosher salt and freshly ground black pepper

For the cucumbers:

Vegetable oil
2 cups cornmeal
1½ cups all-purpose flour
2 Tbsp. baking powder
1 Tbsp. celery salt
1½ tsp. kosher salt, plus more
1½ tsp. freshly ground black pepper
1½ tsp. garlic powder
1½ tsp. onion powder
1½ tsp. sweet paprika
1 tsp. cayenne pepper
1½ lb. Kirby cucumbers, halved lengthwise, seeded, and cut into 3 by ½-in. sticks

Instructions

Make the dip: In a large bowl, whisk together the sour cream, milk, onion, chives, parsley, tarragon, lemon juice, and garlic. Season to taste with salt and black pepper. Cover the bowl and refrigerate.
Fry the cucumbers: Into a large pot fitted with a deep-fry thermometer, pour 2 inches of oil and turn the heat to medium-high. While the oil heats, in a large bowl, whisk together the cornmeal, flour, baking powder, celery salt, kosher salt, black pepper, garlic powder, onion powder, paprika, and cayenne. Add the cucumbers and toss to coat, shaking off any excess. When the temperature reads 375°F, working in batches, add the cucumbers and fry, turning once or twice, until crisp and golden brown, about 2 minutes per batch. Using a slotted spoon, transfer the fried cucumbers to a paper towel-lined plate. Serve hot with the reserved dip.

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Grilled Scallops with Yuzu Kosho Vinaigrette

Tadashi Ono — Mon, 18 Mar 2019 22:43:11 +0000

Photo: Murray Hall • Food Styling: Tyna Hoang. Photo: Murray Hall • Food Styling: Tyna Hoang

One night, on the southern Japanese island of Kyushu, I ordered a bowl of ramen and watched the cook serve a paste alongside the noodle soup that I’d never seen before. It was yuzu kosho. It only has three ingredients: salt, hot pepper, and yuzu, the Japanese citrus, but it’s fascinating. It has spice, fragrance, aroma—everything. There are two types: red, made from ripe yuzu and red chiles, and green, from unripe fruit with green chiles. I use the sharper green version to cut through rich meats, and the milder red in seafood dishes, like these grilled scallops.

Pairing note: Earthy Sumiyoshi Tokubetsu Junmai sake from Japan’s Yamagata prefecture stands up to yuzu kosho’s spice.

Yield: 4

3 Tbsp. extra-virgin olive oil
2 Tbsp. fresh or bottled yuzu juice
1 Tbsp. finely chopped scallions, white parts only
1 Tbsp. red yuzu kosho
2 tsp. soy sauce
16 large sea scallops
1 Tbsp. finely chopped parsley leaves, for garnish
Kosher salt

Instructions

In a small bowl or liquid measuring cup, whisk together the oil, yuzu juice, scallions, yuzu kosho, and soy sauce. To a medium bowl, add the scallops and one-third of the yuzu vinaigrette, then toss to coat.
Heat a charcoal or gas grill to medium-high. Alternatively, heat a large cast-iron skillet over medium-high. Add the scallops and grill, turning once, until golden brown and just cooked through, about 4 minutes total. Transfer to a platter and drizzle the remaining yuzu vinaigrette over the scallops. Garnish with the parsley, season to taste with salt, and serve hot.

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Ricotta-Stuffed Squash Blossoms with Fried Zucchini Coins

Stefano D’Onghia — Mon, 26 Aug 2024 19:22:17 +0000

Clay Williams. Clay Williams

Chef Stefano D’Onghia opened Botteghe Antiche on a storybook square in the town of Putignano after apprenticing at several high-end restaurants around Southern Italy. “You have to walk a careful line between respecting tradition and innovating,” he says of his constantly changing menu, which leans toward cheeky takes on Pugliese classics. This dish seems designed to foreground versatility: a single plant, torn asunder to build two very different experiences. The lightness of airy, minty ricotta nestled in delicate zucchini flowers provides a bite-by-bite counterpoint to the heartier fried zucchini coins.

Featured in “The Cuisine of Puglia Defies Definition,” by Sebastian Modak.

Yield: 4

Time: 50 minutes

2 medium zucchinis
8 zucchini flowers, with stems
¼ cup plus 1 Tbsp. extra-virgin olive oil, divided
¼ cup vegetable broth
3 scallions, ends discarded, cut into 3-in. lengths
Kosher salt
2 cups sheep’s milk ricotta
1 mint sprig, finely chopped
¼ cup grated Pecorino Romano

Instructions

Cut the zucchinis into ¼-inch coins, place on a clean kitchen towel, and leave to dry at room temperature for 24 hours.
Gently rinse the zucchini flowers. Remove the stems and coarsely chop them. (Set the flowers aside.) Meanwhile, position a rack in the center of the oven and preheat to 350°F.
To a medium skillet set over medium heat, add 2 tablespoons of the oil, the vegetable broth, and the chopped stems and cook until the stems are tender, about 15 minutes. Transfer to a blender, add the scallions and 2 more tablespoons of the oil, blend until smooth, and season to taste with salt.
In a small bowl, stir together the ricotta and mint and season to taste with salt. Fill the zucchini flowers evenly with the ricotta mixture and transfer to a parchment-lined baking sheet. Sprinkle the pecorino evenly over the flowers and bake until the flowers are light golden brown, about 8 minutes.
To a medium skillet set over medium-high heat, add the remaining tablespoon of oil. When it is hot, working in batches, add the zucchini coins and cook, flipping once, until golden brown on both sides, about 5 minutes per batch.
To serve, dollop the zucchini-stem cream evenly onto four plates, using the back of a spoon to spread slightly. Divide the zucchini flowers and coins among the plates and serve warm.

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Tteokbokki with Chili Crisp and Honey

Su Scott — Thu, 22 Aug 2024 21:17:58 +0000

Photo: Toby Scott • Food Styling: Tamara Vos • Prop Styling: Rachel Vere (Courtesy Hardie Grant). Photo: Toby Scott • Food Styling: Tamara Vos • Prop Styling: Rachel Vere (Courtesy Hardie Grant)

This recipe is brought to you by the SAVEUR Cookbook Club, our passionate community of food-loving readers from around the globe, celebrating our favorite authors and recipes. Join us as we cook through a new book every month, and share your food pics and vids on social media with the hashtags #SAVEURCookbookClub and #EatTheWorld.

In her new cookbook, Pocha: Simple Korean Food from the Streets of Seoul, author Su Scott unpacks one of her favorite street foods: an oil-seared version of Korean rice cakes known as gireum tteokbokki. This dish is believed to have appeared in Seoul after the Korean War in the early 1950s, but also has roots connecting it to the royal court delicacy known as gungjung tteokbokki, which did not include gochugaru (Korean red pepper powder). In Scott’s rendition, the rice cakes are seasoned with perilla oil and soy sauce and cooked over low heat until they’re simultaneously crispy and chewy, then finished with sweet honey and spicy chili crisp.

If you are using frozen tteok, soak them in cold water for 10 minutes to soften first. You can find tteok, gochugaru, and perilla oil in many Asian grocery stores.

Adapted with permission from Pocha: Simple Korean Food from the Streets of Seoul by Su Scott, published by ‎Hardie Grant Publishing, June 2024.

Featured in “Pocha Takes You on a Street Food Crawl Through Seoul” by Jessica Carbone.

Yield: 2

Time: 20 minutes

10 oz. fresh or frozen tteok (tube-shaped)
2 Tbsp. perilla oil
2 Tbsp. soy sauce
1 Tbsp. gochugaru (Korean red pepper powder)
2 tsp. sugar
1 Tbsp. vegetable oil
2 scallions, trimmed and thinly sliced
1 Tbsp. chili crisp
1 Tbsp. honey
1 tsp. white sesame seeds, toasted and lightly ground

Instructions

Bring a large pot of water to a boil. Add the tteok and cook for 1 minute, then transfer to a strainer or colander and rinse with cold water. Set aside to drain completely, about 5 minutes.
To a large bowl, add the tteok, perilla oil, soy sauce, gochugaru, and sugar and toss until well combined. Set aside.
To a large wok or skillet over medium heat, add the vegetable oil. When it’s hot and shimmering, add the scallions and cook until golden brown and crispy, about 3 minutes. Using a spider skimmer, transfer the scallions to a paper towel-lined plate, leaving the oil behind in the wok, and set aside.
Turn the heat to low, then add the seasoned tteok and cook, stirring frequently, until they are tender and appear crispy and scorched in places, about 8 minutes. Stir in the chili crisp and honey and continue cooking until caramelized, 1–2 minutes more.
Transfer the tteok to a platter, top with the fried scallions and sesame seeds, and serve immediately.

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Cheesy Korean Corn Dogs

Su Scott — Thu, 22 Aug 2024 21:14:22 +0000

A deep-fried corn dog might not seem like a classic Korean dish, but as author Su Scott recounts in her new cookbook, Pocha: Simple Korean Food from the Streets of Seoul, it was a frequent snack for her during childhood, sold in local stationery shops called munbanggu. Hot dogs were introduced to Korea in the early 1950s via the American presence during the 625 War (or the Korean War, as it is known in the U.S.). Korean chefs have since found innovative ways to repurpose ingredients from this time of conflict into irresistible street foods. These corn dogs, hand-dipped in a donut-like batter and rolled in panko breadcrumbs, are an indulgent old-school treat and easy to make at home.

Superfine sugar is a more finely ground version of granulated sugar. It can often be found in grocery stores, but you can also make your own by pulsing granulated sugar in a food processor for about 1 minute. A cut-up stick of string cheese also works beautifully for the cubed mozzarella called for in this recipe.

Adapted with permission from Pocha: Simple Korean Food from the Streets of Seoul by Su Scott, published by ‎Hardie Grant Publishing, June 2024.

Featured in “Pocha Takes You on a Street Food Crawl Through Seoul” by Jessica Carbone.

Yield: Makes 8

Time: 1 hour 45 minutes

Ingredients

For the batter:

½ cup superfine sugar
1 tsp. fine sea salt
1¾ cups bread flour
1 tsp. active dry yeast
1 large egg, lightly beaten

For the corn dogs:

4–6 hot dogs, cut into 3-in.-long pieces
1 oz. low-moisture mozzarella, cut into eight ½-in. cubes
All-purpose flour, for dusting
1¼ cups panko breadcrumbs
Vegetable oil, for frying
2 Tbsp. superfine sugar (optional)
Ketchup and yellow mustard, for serving

Instructions

Make the batter: In a medium bowl or liquid measuring cup, stir together the sugar, salt, and 1 cup of warm water until dissolved, about 2 minutes.
In a large bowl, stir together the bread flour and yeast. Slowly pour in the sugar mixture and the egg, stirring constantly with a wooden spoon, until the batter is well incorporated and wet yet smooth and elastic, about 5 minutes. (Don’t worry if there are a few lumps.) Cover with plastic and set aside to rest in a warm place until doubled in volume, 45 minutes–1 hour.
Meanwhile, onto a bamboo skewer, thread a piece of hot dog, followed by a mozzarella cube. Repeat until eight skewers are filled, then dust lightly with all-purpose flour. Set up a breading station: transfer the skewers to a large plate, fill another large with the panko, and place them both next to the bowl of prepared batter.
To shape the corn dogs, hold the end of a skewer in your dominant hand and plunge it into the batter, completely covering the hot dog. Wet your non-dominant hand and use it to shape the battered dog, rotating to coat completely. Lift the corn dog out of the batter and quickly roll it in the panko to coat.
Into a large pot fitted with a deep-fry thermometer, pour 4 inches of oil and turn the heat to medium-high. When the temperature reads 340°F, carefully lower a battered corn dog into the pot and cook, gently pushing it down with tongs or a spider skimmer if it floats to the surface, until evenly golden brown, 4–5 minutes. Using tongs, transfer the corn dog to a wire rack set over a baking sheet to drain excess oil. If desired, spread the sugar on a plate and roll the corn dog in the sugar while warm. Repeat with the remaining corn dogs.
Drizzle the corn dogs with ketchup and mustard and serve warm.

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Stuffed Celery

SAVEUR Editors — Mon, 18 Mar 2019 22:22:00 +0000

Photo: Julia Gartland • Food Styling: Jessie YuChen. Photo: Julia Gartland • Food Styling: Jessie YuChen

This old-school appetizer from Los Angeles’ storied Musso & Frank Grill—now more than a century old—turns humble celery into a creamy, elegant hors d’oeuvre. While the restaurant peels the celery ribs before stuffing them, the dish is just as satisfying without that extra step.

Featured in the April 2009 issue.

Yield: 4

Time: 45 minutes

6 oz. blue cheese, preferably Roquefort, crumbled (about ¾ cup), at room temperature
6 oz. cream cheese, cut into 1-in. cubes, at room temperature
¼ cup sour cream
½ tsp. Worcestershire sauce
⅛ tsp. hot sauce, preferably Tabasco
Green leaf lettuce, for garnish
5 celery ribs, trimmed and halved crosswise into sticks
Paprika, for garnish
5 pitted black California olives, halved, for garnish
Curly parsley sprigs, for garnish

Instructions

To a food processor, add the blue cheese, cream cheese, sour cream, Worcestershire, and hot sauce and pulse until smooth. Scrape the cheese mixture into a pastry bag fitted with a small piping tip or a quart-size zip-top bag, seal, and refrigerate to firm up, at least 30 minutes.
On a platter, arrange the lettuce leaves in an even layer and, if desired, top with 1 cup of crushed ice. Arrange the celery sticks, concave side up, on top. Retrieve the cheese mixture from the fridge, snip off a lower corner if using a zip-top bag, and pipe about 2 tablespoons of the cheese mixture into each celery stick. Sprinkle with paprika, garnish each celery stick with an olive half and a parsley sprig, and serve immediately.

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Seasonal Squash Tart

Alex Saggiomo — Mon, 18 Mar 2019 22:21:32 +0000

Photo: Paola + Murray • Food Styling: Barrett Washburne • Prop Styling: Carla Gonzalez-Hart. Photo: Paola + Murray • Food Styling: Barrett Washburne • Prop Styling: Carla Gonzalez-Hart

By using seasonal squash, this light and tasty dish—developed by Denver, Colorado-based chef Alex Saggiomo—can be made year-round. Try it with zucchini and yellow squash in the summer, then use all butternut in the fall. Feel free to get creative with the topping for this tart, which will help stretch leftover squash and other vegetables—whichever adventure you choose, it will pair beautifully with the buttery pastry and tangy goat cheese topping.

Yield: 2–4

Time: 2 hours

One 10- by 15-in. sheet frozen puff pastry, thawed and rolled out slightly to soften
½ medium butternut squash, peeled, seeded, and cut into large cubes
3 garlic cloves
2 Tbsp. extra-virgin olive oil, plus more for drizzling
¼ cup heavy cream
½ tsp. finely grated lemon zest
3 Tbsp. fresh goat cheese, divided
1 medium yellow summer squash, sliced into ¼-in. rounds
1 medium zucchini, sliced into ¼-in. rounds
Kosher salt and freshly ground black pepper

Instructions

Position a rack in the center of the oven and preheat to 350°F.
Line a large baking sheet with parchment, then place the puff pastry on it. Using a fork, create a border around the edges, poking holes throughout the dough of the sheet to prevent it from rising. Place another sheet of parchment over the top and place dried beans or pie weights over the surface. Bake until the edges rise slightly, about 20 minutes. Remove from the oven and set aside to cool to room temperature. Turn the oven up to 400°F.
Line a second large baking sheet with foil, then arrange the butternut squash and garlic atop it in a single layer. Toss with oil and season lightly with salt and black pepper. Bake for 30 minutes, then remove from the oven and set aside to cool to room temperature. Turn the oven down to 375°F.
When the butternut squash has cooled, transfer to a food processor along with the cream, lemon zest, and half of the goat cheese, then process until smooth.
On the reserved pastry sheet, spread the butternut squash purée in an even layer, leaving a thin border along all four edges. Arrange the yellow squash and zucchini slices over the top, allowing each one to slightly overlap. Drizzle a little oil over the top, then dot with the remaining goat cheese. Bake until the squash is slightly browned, about 30 minutes. Remove the tart from the oven and allow to cool slightly. Cut into slices and serve warm or at room temperature.

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Whipped Tahini Dip with Honeyed Kumquats

Sara Kramer and Sarah Hymanson — Wed, 31 Jul 2024 17:37:58 +0000

Chris Bernabeo (Courtesy Clarkson Potter). Chris Bernabeo (Courtesy Clarkson Potter)

According to Sara Kramer and Sarah Hymanson, the co-authors of the cookbook Kismet and the chefs behind the Los Angeles restaurants Kismet and Kismet Rotisserie, “tahini is life,” a sauce they love to spoon onto almost everything in their kitchens. When whipped with a bit of water, garlic, and lemon juice, the sesame condiment’s texture transforms into a lush, creamy sauce, and when chilled, thickens to the consistency of an irresistible dip. In this recipe, Kramer and Hymanson top their classic tahini dip with gently spiced honeyed kumquats, offering a citrusy sweetness that complements the tahini’s subtle saltiness.

Kumquats, which resemble tiny oranges, can be found in many Asian grocery stores. You can also use mandarin orange or grapefruit segments as a substitute, but wait to add them until the syrup has reduced.

Adapted from Kismet: Bright, Fresh, and Vegetable-Loving Recipes © 2024 by Sara Kramer and Sarah Hymanson. Photographs copyright © 2024 by Chris Bernabeo. Published by Clarkson Potter, an imprint of Crown Publishing Group.

Featured in “This New Cookbook Proves California Cuisine is Impossible to Pin Down” by Jessica Carbone.

Yield: Makes 2½ cups

Time: 45 minutes

Ingredients

For the tahini dip:

1 cup tahini, stirred well
1 garlic clove, finely grated
¼ cup fresh lemon juice
2 tsp. kosher salt

For the honeyed kumquats:

2 Tbsp. sesame seeds
1 cup kumquats, thinly sliced into rounds and seeded
2 Tbsp. honey
1 Tbsp. white wine vinegar
⅛ tsp. ground cardamom
Pinch kosher salt
⅛ teaspoon orange blossom water

Instructions

Make the tahini dip: In a medium bowl, stir together the tahini, garlic, lemon juice, and salt. Slowly add ⅔ cup of water while whisking continuously until the mixture is completely smooth and lightly aerated, about 5 minutes. Add more water if needed, 1 tablespoon at a time. (You will have about 2 cups of dip. It can be stored in an airtight container in the fridge for up to 5 days.)
Position a rack in the center of the oven and preheat to 300°F.
Make the honeyed kumquats: Spread the sesame seeds on a parchment-lined baking sheet and bake until golden and fragrant, about 15 minutes. Remove from the oven and set aside.
Meanwhile, to a small pot over low heat, add the kumquats, honey, vinegar, cardamom, and salt. Cook, stirring occasionally, until the liquid has reduced to the consistency of a thin maple syrup, about 10 minutes. Remove from the heat. Stir in the orange blossom water and toasted sesame seeds, then set aside to cool to room temperature. (The topping can be stored in an airtight container in the fridge for up to 1 week.)
Transfer the tahini dip to a serving bowl, spoon the honeyed kumquats on top, and serve.

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Sweet Corn Pakoras

Romy Gill — Thu, 26 Aug 2021 03:57:24 +0000

Belle Morizio. Belle Morizio

Chickpea flour acts as a flavorful binder in these Indian corn fritters from British Indian chef Romy Gill, whose promotion of West Bengali cuisine has earned her status as a Member of the Order of the British Empire. She serves these pakoras to her daughters, and they enjoy them with mint-and-cilantro chutney, or even ketchup on the side.

Featured in “The 2020 Saveur 100: 81-90.”

Yield: 3

Time: 20 minutes

1 cup fresh corn kernels (from 1–2 cobs)
½ cup thinly sliced red onion
1 Tbsp. coarsely chopped cilantro
1 tsp. Indian chile powder
1 tsp. ground coriander
1 tsp. cumin seeds
Kosher salt
¾ cup chickpea flour
¼ cup sparkling water
Corn or vegetable oil, for frying
Mint-and-cilantro chutney or ketchup, for serving (optional)

Instructions

In a medium bowl, stir together the corn, onion, cilantro, chile powder, coriander, and cumin, and season to taste with salt. Sift the chickpea flour over the ingredients and toss gently. Add the sparkling water and use your fingers to mix, thoroughly coating the vegetables in the thin batter.
Into a large, heavy-bottomed pot fitted with a deep-fry thermometer, pour the oil to a depth of 1½ inches and turn the heat to medium-high. When the temperature reads 340°F, working in batches, carefully drop the batter by rounded tablespoons into the oil (avoid crowding the pan) and fry until crispy and golden brown, 2–2½ minutes. Using a slotted spoon, transfer the fritters to a paper towel-lined baking sheet to drain.
Serve hot, with mint-and-cilantro chutney, if desired.

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Tuna Poke

Sam Choy — Mon, 18 Mar 2019 22:25:14 +0000

Photo: Linda Xiao • Food Styling: Jason Schreiber • Prop Styling: Summer Moore. Photo: Linda Xiao • Food Styling: Jason Schreiber • Prop Styling: Summer Moore

Poke has become a beloved fast food, but it is easy and quick to prepare at home if you have the right ingredients on hand. Cookbook author Kaui Philpotts got the recipe for this version—which features cubed sushi-grade tuna tossed with seaweed and chile flakes—from Hawaiian chef Sam Choy. Be sure to use only the freshest fish.

Featured in “Real Hawaiian” by Kaui Philpotts.

Yield: 4

Time: 10 minutes

1 lb. sushi-quality tuna steak, cut into ½-in. cubes
1 cup limu seaweed (or any dried or fresh seaweed), finely chopped, plus more for garnish
½ cup sweet onion, finely chopped
1 medium tomato, coarsely chopped
1 tsp. toasted sesame oil
½ tsp. crushed red chile flakes
2 Tbsp. soy sauce

Instructions

In a large bowl, gently toss together the tuna, seaweed, onion, tomato, sesame oil, and chile flakes. Gently stir in the soy sauce. Garnish with more seaweed and serve immediately.

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