listening atop steamed rice, sandwiched between wedges of focaccia or layered neatly with an avocado mash, sashimi-grade yellowfin, or ahi, tuna is to foodies the epitome of healthy eating and, to energy conservationists, the perfect meal. So walk away from the stove, because the only heat in these recipes comes sliced or diced.

Coliseum Pool & Grill

The Resort at Pelican Hill®


Poke Bowl

Serves 2

  • 10 oz grade A/sushi grade tuna, medium dice
  • 4 tbsp fresh-cut scallions
  • 8 tbsp Ponzu sauce
  • 2 tbsp fresh ginger, minced
  • 2 cups cooked brown rice
  • 1 cup cucumber, diced
  • 1 cup seaweed (wakame)
  • 1 cup soybeans (edamame)
  • 1 fresh avocado

In a small mixing bowl place tuna, scallions, Ponzu sauce and ginger. Mix everything until coated. In a large dinner bowl place half of the cooked brown rice and gently arrange half of the other ingredients around the rice. To finish, place avocado on top of the rice as garnish, either diced or sliced. Repeat in second bowl. Enjoy!



Pelican Grill + Bar

The Resort at Pelican Hill®


Ahi Tuna Tartare

Serves 4

  • 1 lb ahi tuna, diced
  • ¼ cup green onion, chopped
  • ¼ cup Pickled Shitake Mushrooms, chopped (see recipe)
  • 1/3 cup soy vinaigrette
  • 2 tbsp Sriracha sauce
  • 1 tsp kosher salt
  • Avocado Mousse (see recipe)
  • Scallions, thinly sliced for garnish
  • Sesame seeds for garnish

To make the tartare, combine the first six ingredients in a large bowl and mix thoroughly. Adjust seasoning to taste. Then, using a square ring mold, layer 1/4 of the avocado mousse and 1/4 of the tartare. Remove the mold, garnish with scallions and sesame seeds and serve with Baked Wonton Crisps (see recipe).

Pickled Shitake Mushrooms

  • 1 cup yellow onion, chopped
  • 10 garlic cloves
  • 1/3 cup ginger, chopped
  • ¼ cup jalapeno, chopped
  • 1 cup brown sugar
  • 1 tbsp kosher salt
  • 2 cups unseasoned rice vinegar
  • 1 cup soy sauce
  • 1 cup water
  • 1 bunch cilantro, chopped
  • 1 lb shitake mushrooms, stemmed

Saute onion, garlic, ginger and jalapeno for 5 minutes over medium heat, stirring occasionally. Add brown sugar and salt. Cook until sugar has dissolved. Add vinegar, soy sauce and water. Bring to a boil. Add cilantro and mushrooms. Remove from burner and let sit overnight.

Baked Wonton Crisps

  • 1 pack wonton wrappers
  • 1/3 cup black sesame seeds
  • 1/3 cup white sesame seeds
  • 2 eggs

In a small mixing bowl, beat the eggs well. Cut wonton wrappers in half, making them into triangles. Arrange on a baking sheet in a single layer and brush with egg mixture. Sprinkle with sesame seeds and
bake for 5 minutes at 350 degrees.

Avocado Mousse

  • 2 avocados
  • ¼ cup lime juice
  • ½ cup creme fraîche
  • 2½ tsp kosher salt

Peel and pit the avocados. Place avocados in a blender with lime juice, creme fraîche and salt. Blend until smooth. Adjust seasoning and lime juice as desired.



Oak Grill

Fashion Island Hotel, Newport Beach


Ahi Tuna Sandwich

Serves 2

  • 2 4-oz portions of ahi tuna
  • 2 ciabatta loaves, sliced lengthwise
  • 1 cup traditional furikake seasoning
  • ¼ English cucumber, sliced thin
  • 1 oz carrots, julienned
  • 1 oz daikon root, julienned
  • 1 fresh avocado
  • 1 cup mirin
  • 1 tsp granulated sugar
  • 6 Fried Onion Rings (see recipe)
  • 1 oz arugula, cleaned
  • 1 cup Spicy Sesame Aioli (see recipe)
  • 1 tbsp butter
  • salt and pepper

Heat 1 tsp oil in a pan over medium high heat. Season tuna portions with ½ tsp salt and ¼ tsp black pepper. Place tuna on a plate with the furikake seasoning and press with a spatula on both sides to form a slight crust. Cook tuna for about 2 minutes on each side until lightly browned. Set aside.

In a second frying pan, heat butter, place bread cut-side down and cook until crisp and golden brown, about 2 minutes.

Prepare avocado by slicing it in half and removing the pit and skin. Place on a cutting board cut-side down and slice into strips so it can be fanned out onto the sandwich.

To make the slaw, mix mirin and sugar in a bowl until sugar is dissolved. Add carrots, daikon and cucumbers to mixture. Lightly toss to combine.

Put the toasted ciabatta on a plate and spread aioli evenly on both slices. Place a small handful of arugula on each of the bottom buns. Spread roughly ½ cup of slaw on each sandwich. Place seared tuna, 3 onion rings and fresh avocado half on each one. Finish with top bun and slice on a diagonal. If desired, use a toothpick to secure each half.

Serve with a side salad or fries.

Fried Onion Rings

  • 1 vidalia onion, cut into
  • ¼-inch rings
  • ¾ cup all-purpose flour
  • ¼ cup cornstarch
  • ½ tbsp baking powder
  • ½ tsp kosher salt
  • ¾ cup water
  • vegetable oil for frying

Soak onion rings in water for about 5 minutes. Mix dry ingredients in a bowl until fully blended. Whisk in water until a batter forms. Meanwhile heat oil in a large pot until it registers at 350 degrees. Place onion rings into the batter and toss until lightly covered. Working in batches, drop rings in the oil and fry for about 2 – 3 minutes or until lightly golden. Transfer rings to a plate lined with paper towels to absorb the extra oil.

Spicy Sesame Aioli

  • 1 cup mayonnaise
  • 1 tbsp soy sauce
  • 1 tbsp furikake seasoning
  • 1 tbsp rice wine vinegar
  • 1 tbsp sesame oil
  • ½ tsp togarashi

Whisk together until combined.



EATS Kitchen & Bar

Hotel Irvine, Irvine


Ahi Poke Salad

Serves 2

  • 8 oz mixed greens
  • ½ large cucumber cut on the bias
  • 1 avocado
  • 4 tbsp toasted macadamia nuts, chopped
  • 4 oz Pickled Ginger Vinaigrette (see recipe)


  • 1 tbsp sesame oil
  • 1 tbsp Aloha Shoyu soy sauce
  • 1 ½ tsp Sambal chili sauce
  • ¼ tsp sesame seeds
  • 1 tbsp Mishima crunchy garlic sauce
  • 2 tbsp green onions, sliced
  • ¾ tsp salt
  • 10 oz fresh ahi tuna, diced

Combine first 7 poke ingredients, add tuna, toss and set aside.

Pickled Ginger Vinaigrette

  • 3 tbsp white pickled ginger, chopped
  • 1 tbsp tamarind paste
  • ¼ cup rice wine vinegar
  • 1 tbsp sugar
  • 1 ½ tsp shallots, minced
  • 2 garlic cloves, minced
  • 2 tbsp cilantro, chopped
  • 2 tbsp sesame oil
  • ¾ cup grapeseed or avocado oil
  • 1 ½ tsp salt
  • 1 tsp black sesame seeds

Combine first 7 ingredients in a blender until smooth. Combine the two oils. On low speed, slowly drizzle the oil into the blender to emulsify the dressing. Add water to thin if desired. Add salt to taste. Whisk black sesame seeds into the dressing. Store 3-5 days covered in the refrigerator. Toss the mixed greens with the Pickled Ginger Vinaigrette. Divide salad between two plates and top with remaining ingredients.



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