Ahi Poke Burger with Wasabi Guacamole on Passion Bakery taro buns. Daniel Lane photo
When I reviewed the cookbook, A Splash of Aloha: A Healthy Guide to Hawaiian Seafood, I had to make a recipe using ahi. It’s the most popular fish here! I sent Dan to Passion Bakery for their soft, fat taro buns and got to work. The result is a delicious burger that’s tender and juicy. I didn’t have sesame seeds on hand so I used panko which makes an OK substitute. There is a whisper of heat in the Wasabi Guacamole, so add more if you like it hot! Serves 4.
The best Hawaiian Ahi, or tuna, is yellowfin or big-eye. Yellowfin’s flesh is a deep red color naturally, (a section in the cookbook goes over the practice of treating ahi with carbon monoxide to preserve and enhance the color in fish that is to be frozen), and turns light grey when it cooks. Big-eye tuna has more fat than yellowfin, and the best quality is found in Hawaii, especially during the winer season. Continue Reading →
