It’s that time of year again where the best professional surfers in the world take to the North Shore of Oahu to battle some of the best waves on the planet. As as a result, this week we’re featuring a North Shore inspired poke bowl from XPT Co-Founder, Laird Hamilton’s cookbook.
Originally published in Laird Hamilton’s cookbook: Fuel Up with Laird Hamilton – Global Recipes for High Performance Humans
‘Waimea’ – Oahu, Hawaii. Located on the legendary North Shore, this surf spot was influential in the dawn of big wave surfing. Famously known for the Eddie Aikau event that is held only when it’s breaking above thirty foot faces. In 24 years, this competition has only been run eight times. Meanwhile, summers there are absolutely flat and you’d never believe a wave was possible!
The word poke means ‘chunk’ in Hawaiian. This raw tuna salad isn’t a new idea, but seems to be
everywhere right now. There are no rules on the ingredients or size. In fact, if you are on the move it is super convenient to throw it in a gluten-free wrap.
Total time: 15 mins
4 tsp of dried seaweed, shredded 12oz raw sashimi-grade tuna, cubed
3oz sweet onion, finely diced1 tsp mix of black and white sesame seeds
4 tsp soy sauce
2 tsp toasted sesame oil1 tsp local honey
1 tsp crushed red pepper
1 cup of wild rice (optional) sea salt
Rehydrate the seaweed to the package instructions. Drain and cut into thin slices.
Add the tuna, onion, sesame seeds, soy sauce, sesame oil, honey and pepper into a medium mixing bowl. Season with salt and gently toss the mixture. If you are making as a main course, stir in the cooled rice at this point. Toss once again.
Serve in small bowls with the seaweed slices on the top.
Purchase your copy of Fuel Up today: https://amzn.to/2Z0MKyz