Title: Tako Poke (From "The Choy of Cooking - - Sam Choy's Islan
Categories: Hawaii Shellfish
Yield: 4 Servings

1	lb	Tako (octopus )
1		Ripe medium-size tomato,
		Chopped
1	c	Chopped cucumber
1/2	c	Chopped onion
3	ts	Ablespoons soy sauce
1	ts	Sesame oil
1		Hawaiian red chile pepper,
		Seeded and minced (or
1/2	ts	Red chile pepper flakes)

To clean fresh octopus, turn head inside out and remove ink sac, innards and mouthparts; rinse. To tenderize fresh octopus, freeze, pound or lomi (massage).To cook octopus, in a medium pot, bring enough water to cover octopus to a boil. Lower octopus into boiling water, retur n water to a rolling boil, then cook 2 or 3 minutes. Drain, plunge into cold wate r and slice into thin slices. In a bowl, combine all ingredients and mix well. Ma kes 8 servings, each 1/2 cup.

Approximate nutritional analysis per serving: 65 calories, 1.5 grams total fat, 0.5 gram saturated fat, 25 milligrams cholesterol , 480 milligrams sodium.

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