Limu poke salad

Yield: 6 servings

Measure Ingredient
\N \N === DRESSING ===
½ cup Fresh orange juice
2 tablespoons Vegetable oil
2¼ teaspoon Sugar
1½ teaspoon Sesame seeds
1½ teaspoon White wine vinegar
1½ teaspoon Soy sauce
\N \N === SALAD ===
2 cups Ogo (Hawaiian seaweed); cleaned, drained
¾ cup Soy sauce
¼ cup White wine vinegar
¼ cup Mirin; (sweet rice wine)
1 cup Sugar
1 tablespoon Black sesame seeds
⅛ teaspoon Minced jalapeno pepper
\N \N === TUNA ===
1 cup Soy sauce
½ cup Firmly-packed brown sugar
¾ teaspoon Peeled; minced fresh ginger
½ teaspoon Dried crushed red pepper
¼ teaspoon Chinese 5 spice powder
6 \N Sashimi-grade Ahi steaks -; (3 oz ea)

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. This recipe yields 6 servings.

Recipe Source: TASTE with David Rosengarten From the TV FOOD NETWORK - (Show # TS-1G21 broadcast 04-14-1998) Downloaded from their Web-Site -

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...

~or- MAD-SQUAD@...


Recipe by: David Rosengarten

Converted by MM_Buster v2.0l.

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