Ahi Poke Salad With Macadamia Nut And Scallion Pesto

Course : Salads
Serves: 3
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1 teaspoon minced red jalapeno peppers
1 1/2 ounces limu kohu -- coarsely chopped
1/2 teaspoon hawaiian salt
1/2 ounce maui onion -- minced
9 ounces sashimi grade hawaiian ahi
1 1/2 teaspoons sesame oil
1 jar macadamia nut and scallion pesto
1 ounce green oak leaf lettuce
1 ounce red oak leaf lettuce
1/2 ounce kaiware sprouts
1/2 ounce enoki mushrooms
1/2 teaspoon black sesame seeds
1/2 ounce carrot -- julienned
1/2 ounce snow peas -- julienned

Preparation / Directions:

In a mixing bowl combine jalepeno peppers, limu kohu, Hawaiian salt and Maui onion; blend well. Cut ahi into bite size pieces. Add ahi and sesame oil to limu mixture; toss lightly to blend. Refrigeratre for 15 minutes. Serve 3 3/4 oz. poke per portion. Garnish with Macadamia Nut and Scallion Pesto, green and red oak leaf lettuce, kaiware sprouts, enoki mushrooms, black sesame seeds, carrot and snow peas.


Nutritional Information:

25 Calories (kcal); 2g Total Fat; (79% calories from fat); trace Protein; 1g Carbohydrate; 0mg Cholesterol; 2mg Sodium

1 Kitchen's say:
  (4 3/4 Stars!)
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