Limu Poke Salad

Course : Salads
Serves: 6
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=== dressing ===
1/2 cup fresh orange juice
2 tablespoons vegetable oil
2 1/4 teaspoons sugar
1 1/2 teaspoons sesame seeds
1 1/2 teaspoons white wine vinegar
1 1/2 teaspoons soy sauce
=== salad ===
2 cups ogo -- (hawaiian seaweed), -- cleaned, drained
3/4 cup soy sauce
1/4 cup white wine vinegar
1/4 cup mirin -- (sweet rice wine)
1 cup sugar
1 tablespoon black sesame seeds
1/8 teaspoon minced jalapeno pepper
=== tuna ===
1 cup soy sauce
1/2 cup firmly-packed brown sugar
3/4 teaspoon peeled -- minced fresh ginger
1/2 teaspoon dried crushed red pepper
1/4 teaspoon chinese 5 spice powder
6 fillets sashimi-grade ahi steaks - -- (3 oz ea)

Preparation / Directions:

For the dressing: Combine all of the ingredients in a small bowl. Cover and refrigerate until ready to use. For the salad: Blanch the seaweed in a large saucepan of boiling salted water for 2 minutes. Drain. Transfer to a bowl. Bring soy sauce, vinegar, mirin, and sugar to a boil in a small saucepan, stirring to dissolve the sugar. Pour the mixture over the seaweed. Mix in the sesame seeds and jalapeno. Cool completely. Drain. For the tuna: Mix the first 5 ingredients in a large bowl. Add the Ahi and toss to coat. Let stand 1 hour at room temperature. Preheat the broiler. Place the Ahi on a foil-lined baking sheet. Broil until rare, about 1 minute per side. Arrange the seaweed salad on plates. Top with Ahi. Ladle over the dressing and serve.


Nutritional Information:

236 Calories (kcal); 5g Total Fat; (18% calories from fat); 5g Protein; 45g Carbohydrate; 0mg Cholesterol; 4887mg Sodium

2 Kitchen's say:
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