Ahi Poke & Mac Salad: Summer Delight
A classic Hawaiian plate lunch experience featuring fresh, marinated Ahi Poke alongside a creamy, tangy Macaroni Salad, traditionally served with a scoop of white rice. This combination is a staple for its refreshing taste and satisfying portions.
Ingredients
- 1 lb sushi-grade Ahi tuna cubed
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tsp rice vinegar
- 0.5 tsp toasted sesame seeds
- 2 tbsp green onions sliced
- 0.25 cup Maui onion (or sweet onion) thinly sliced
- 0.25 tsp red pepper flakes (optional)
- 1 cup elbow macaroni uncooked
- 0.75 cup mayonnaise
- 0.25 cup milk
- 1 tbsp apple cider vinegar
- 0.5 tsp salt
- 0.25 tsp black pepper
- 0.25 cup grated carrot (optional)
- 2 cup cooked white rice
Instructions
- Prepare Macaroni Salad: Cook elbow macaroni according to package directions until al dente. Drain and rinse with cold water to stop cooking.
- In a large bowl, whisk together mayonnaise, milk, apple cider vinegar, salt, and pepper. Add grated carrot if using.
- Add the cooled macaroni to the dressing mixture and stir until thoroughly coated. Cover and refrigerate for at least 30 minutes, or preferably 2 hours, for flavors to meld.
- Prepare Ahi Poke: In a separate bowl, gently combine the cubed Ahi tuna, soy sauce, sesame oil, rice vinegar, toasted sesame seeds, sliced green onions, and thinly sliced Maui onion.
- Add red pepper flakes if desired for a touch of heat. Gently toss to combine, being careful not to break up the tuna.
- Assemble Plate Lunch: Serve scoops of the chilled macaroni salad and fresh Ahi poke alongside cooked white rice. Enjoy immediately.
Notes
For the best poke, use fresh, sushi-grade tuna. Adjust soy sauce and sesame oil to your preference. For the mac salad, don't overcook the pasta, and allow ample chilling time for flavors to meld. A touch of grated onion or carrot can be added to the mac salad for extra flavor and texture. Serve with furikake on the rice for an extra layer of umami.