Courtesy Ed Kenney, chef/owner, Mahina and Sun’s, Honolulu
At the new Mahina and Sun’s, Kenney, who also owns Town Restaurant, Mud Hen Water and Kaimuki Superette, serves home cooking with his trademark obsession for local and sustainable ingredients. Unlike most other poke purveyors, he doesn’t currently serve bluefin tuna since it’s not recommended by Monterey Bay Aquarium’s Seafood Watch program, which monitors farmed and wild seafood for environmental impact. Instead, he uses a’u (marlin) or ahipalaha (white tuna) for responsible, delicious alternatives.
Kenney garnishes his white tuna poke with nori (toasted seaweed), inamona (a roasted kukui-nut condiment) and crispy fried onions. To make a poke bowl, serve over rice or greens with sliced avocado, kimchi, pickled mushrooms and steamed kale.
- 3 tablespoons lemon aioli (recipe below)
- 1 teaspoon sriracha
- 1 teaspoon toasted sesame oil
- 1 teaspoon soy sauce
- ¼ sweet onion, like Maui, Vidalia or Walla Walla, very thinly sliced
- 1 pound white tuna, cut into ¾-inch cubes
Whisk aioli, sriracha, sesame oil and soy sauce in large bowl. Mix in onion. Add tuna and toss until well coated. Add more sriracha, sesame oil, and/or soy sauce, to taste. Serves 4–6
- 1 large clove garlic
- ¼ teaspoon salt
- 1 egg
- 1 tablespoon fresh-squeezed lemon juice
- 1 dash Tabasco sauce
- 1 cup extra-virgin olive oil
Place all ingredients except olive oil in blender. Process until combined. As blender runs, add oil in very thin stream to emulsify. Finished mixture should look like mayonnaise. Set aside.
Styring 2014 Whimsy Estate Riesling (Ribbon Ridge); $20, 95 points. This lively wine’s bright acidity matches the freshness of the fish. Luscious fruit flavors of melon, peach and apple help round out the rich, spicy flavors of Kenney’s poke. Cellar Selection.