Recipe for Wok-Fried Ahi Poke Salad

Site Search Engine - Search Over 300,000 Recipes

Yield:

Ingredients:

Amount	Ingredient
	AHI POKE ----------------
1 lb	Ahi (tuna) cubed
1 tbl	Red Hawaiian salt
	(or substitute kosher salt)
1 tbl	Kukui nuts chopped
	(or substitute macadamia nuts)
1/2 cup	Finely-chopped fresh ogo (seaweed)
1/4 cup	Chopped green onions
3/8 cup	Diced Roma tomatoes
1 tbl	Shoyu (Japanese soy sauce)
	----------------- MISO VINAIGRETTE ----------------
2 tbl	Miso paste
2 tbl	Rice vinegar
2 tbl	Mirin (rice wine)
2 tbl	Shoyu (Japanese soy sauce)
1 tsp	Grated garlic
3/8 tsp	Grated ginger
2 tbl	Salad oil, such as canola
	----------------- SALAD GARNISH ----------------
	Butterhead lettuce
	Bean sprouts

Instructions:

Instructions: Combine all Ahi Poke ingredients and set aside.

Combine all vinaigrette ingredients and set aside.

In a lightly oiled hot wok, quickly cook the Ahi Poke in small batches. Toss with the miso vinaigrette. Place the lettuce leaves on four plates. Spoon the Ahi poke into the lettuce leaves. Garnish with the bean sprouts and red pepper.

This recipe yields 4 servings.

Email this Recipe:

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.


Your Name:
Your Email:
Email To 1:
Email To 2:
Email To 3:

... Wok-Braised Lobster Tails in Creamy Rum Sauce :: Wok-Fried Garlic Crab in Butter Wine Sauce ...