Elevate your next seafood spread with Ahi, Uni, Ikura & Truffle Poke by Chef Kale Afong of Kale’s Hale. This luxurious creation brings together the delicate flavors of fresh ahi tuna, creamy uni (sea urchin), and glossy ikura (salmon roe), finished with the distinctive aroma of truffle. Each ingredient contributes its own character, from the clean, rich taste of the tuna to the briny pop of the roe and the buttery texture of the uni. The result is a sophisticated take on Hawaiian poke that blends island seafood traditions with contemporary Japanese-inspired flavors. Serve it chilled as an elegant appetizer or feature it as the centerpiece of a special seafood meal.
It is an inspired choice for entertaining guests who appreciate fresh fish and inventive island cuisine. For another creative seafood dish from the same chef, try our Deconstructed Poison Cru with Ono & ʻŌhelo by Kale’s Hale. For a more traditional approach to island poke, explore Sheldon Simeon’s Hawaiian-Style Ahi Poke from The Kitchn.
Rate This Recipe:
Ahi, Uni, Ikura & Truffle Poke by Kaleʻs Hale
Ingredients
Seafood:
- 8 oz. sashimi-grade ahi yellowfin tuna, cut into ½-inch cubes
- 1½ oz. fresh uni sea urchin
- ¾ oz. ikura salmon roe
Mix-ins:
- 1 Tbsp. sweet onion thinly sliced
- 1 tsp. Thai sweet basil minced
- 1 tsp. inamona roasted kukui nut
- ½ tsp. paʻakai Hawaiian salt
- 2 Tbsp. green onion sliced
Sauce:
- 2 tsp. light shoyu
- ½ tsp. mirin
- ½ tsp. water
- ½ tsp. sesame oil
- 1 tsp. truffle oil
Finish / Garnish:
- ¼ cup microgreens
Instructions
Preparation:
- Cube ahi.
- Make truffle sauce by mix in shoyu, truffle oil, sesame oil, water, mirin.
Plating:
- Put fish on plate .
- Drizzle on truffle shoyu sauce, garnish and serve.