AHI POKE SALAD
1/3 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
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
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.
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