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SEARED AHI TUNA POKE SALAD WITH GINGER VINAIGRETTE (25 MINUTES)

Updated: Jul 21


Ingredients Seared Ahi Tuna Poke

  • 20 square wonton wrappers cut into strips (use corn tortillas to make this gluten free)

  • 2 ahi tuna steaks

  • 1/4 cup soy sauce

  • 1 teaspoon corn starch

  • 1/4 cup pineapple juice

  • 1/4 cup honey

  • 1 teaspoon chile garlic sauce or sriracha

  • 2 tablespoons black and white sesame seeds toasted

Salad

  • 4-8 cup spring greens

  • 1/2 cup fresh cilantro

  • 1 cup fresh pineapple diced

  • 1 avocado, sliced

  • 1 jalapeno or red chile sliced

Hula Ginger vinaigrette

  • 1/2 cup hot chile sesame oil or toasted sesame oil

  • 1/4 cup soy sauce

  • 2 tablespoons pineapple juice

  • 2 tablespoon rice vinegar

  • 1 teaspoon chile garlic sauce or sriracha or more to taste

  • 1 tablespoon tahini

  • 1 lime zested + juiced

  • 2 teaspoon fresh ginger grated

  • 1 clove garlic grated or minced

  • back and white sesame seeds toasted


Instructions

  • Preheat the oven to 400 degrees F.

  • Arrange the wonton strips in a single layer (or as best you can get them) on a greased baking sheet. Spray the wontons with olive oil spray and a good sprinkle of sea salt. Bake in the preheated oven for 5-10 minutes, watching them closely to make sure they don't burn. They are done when they are a light golden color and crisp. Remove from the oven and set aside.

  • In a small sauce pot mix together 1/4 cup soy sauce and 1 teaspoon cornstarch until smooth. Add 1/4 cup pineapple juice, 1/4 cup honey and 1 teaspoon chile garlic sauce. Place the pot on the stove over medium heat and bring to a boil. Reduce the heat and simmer 3-4 minutes until the sauce is just beginning to thicken and coat the back of a spoon. Remove from the heat.

  • Heat a large cast iron skillet on high and add the sesame oil. Sear the tuna steaks in the skillet for 1-2 minutes, flip and brush the seared side with the soy sauce mixture. Sear another minute or 2 and then remove the steaks from the pan, brushing them with the remaining soy sauce mixture. Slice into strips.

  • Combine the spring greens, cilantro, pineapple chunks, avocado, and jalapeño (or red chile) in a bowl and toss.

  • In another small bowl make the vinaigrette. Combine the hot chile sesame oil, soy sauce, pineapple juice, rice vinegar, chile garlic sauce, tahini, 1 teaspoon lime zest and the juice of 1 lime, the fresh ginger and garlic. Add 1-2 tablespoons black and white sesame seeds.

  • Divide the greens among plates. Top with tuna, avocado slices and wonton crisps. Drizzle with the vinaigrette. Dig in!


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