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Recipe: Wok Fried Ahi Poke Salad


Similar Categories:  Wok, Fried, Ahi, Poke, Salad

Wok-Fried Ahi Poke Salad
Yield: 4 Servings

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

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.
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Similar Categories:  Wok, Fried, Ahi, Poke, Salad
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