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)
Poke
- 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.
EATS Kitchen & Bar | Hotel Irvine, Irvine | www.eatskitchen.com
