Wok-Fried Ahi Poke Salad

Recipe Ingredients

		Ahi Poke
1 lb	454g / 16oz	Ahi (tuna) - cubed
1 tablespoon	15ml	Red Hawaiian salt
		(or substitute kosher salt)
1 tablespoon	15ml	Kukui nuts - chopped
		(or substitute macadamia nuts)
1/2 cup	73g / 2.6oz	Finely-chopped fresh ogo (seaweed)
1/4 cup	15g / 0.5oz	Chopped green onions
3/8 cup	23g / 0.8oz	Diced Roma tomatoes
1 tablespoon	15ml	Shoyu (Japanese soy sauce)
		Miso Vinaigrette
2 tablespoons	30ml	Miso paste
2 tablespoons	30ml	Rice vinegar
2 tablespoons	30ml	Mirin (rice wine)
2 tablespoons	30ml	Shoyu (Japanese soy sauce)
1 teaspoon	5ml	Grated garlic
3/8 teaspoon	1.9ml	Grated ginger
2 tablespoons	30ml	Salad oil, such as canola
		Salad Garnish
		Butterhead lettuce
		Bean sprouts
		Julienned red peppers

Recipe 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.

Source:
COOKING LIVE with Sara Moulton - Recipe courtesy of Corey A. Waite, Executive Chef at Hapuna Beach Prince Hotel, HI - From the TV FOOD NETWORK - (Show # CL-8885 broadcast 05-15-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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