AHI POKE SALAD

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Asian|Salad|Seafood

Ingredients

The Tuna:

⅓ cup soy sauce

2 teaspoons sesame oil

¼ cup rice wine vinegar

1 tablespoon olive oil

1 tablespoon fresh lime juice

2 tablespoons brown sugar, packed

1 tablespoons white and black sesame seeds (tuxedo), toasted

1 pound raw sushi grade ahi tuna steak, cut into ¾” dice

The Sriracha Mayo:

½ cup Hellmann’s Light mayonnaise

2 tablespoons sriracha sauce

1 tablespoon rice wine vinegar

1 teaspoon sesame oil

2 teaspoons soy sauce

2 teaspoons lime juice

2 teaspoons sugar

The Salad:

1 cup red bell pepper, chopped

1 cup yellow or orange bell pepper, chopped

1 cup purple cabbage, chopped

1 cup English cucumber, chopped

1 cup fresh pineapple, chopped

1 cup edamame beans, shelled

1 cup carrot, peeled, julienned and chopped

1 cup avocado, chopped

¼ cup cilantro leaves for garnish

2 teaspoons black and white sesame seeds, toasted for garnish

Instructions

Combine the soy, sesame oil, vinegar, olive oil, lime juice, brown sugar, and sesame seeds in a small bowl and whisk vigorously for 1 minute. Add the tuna and toss to combine. Set aside.

Combine all of the sriracha mayo ingredients in a small bowl and whisk until smooth and well combined.

Arrange all of the salad ingredients in sections (like pie wedges) in serving bowls. Place a mound of marinated tuna in the center of the bowl and drizzle several tablespoons of the tuna marinade over the veggies.

Pour the sriracha mayo into a squirt bottle (if desired) and drizzle the top of the salad with the mayo. Garnish with cilantro leaves and more sesame seeds.