Poke number 1:
1 pound sushi-grade ahi tuna, cubed
1/2 medium onion, chopped
3 tablespoons soy sauce
2 tablespoons sesame oil
1/2 cup green onion, chopped
1/4 cup chopped ogo seaweed
2 Hawaiian chile peppers, minced
Poke number 2:
1 pound ahi, cubed
1 cup cubed salmon
3 tablespoons soy sauce
2 tablespoons sesame oil
1/4 cup diced cucumber
1 medium tomato, diced
1/2 cup coconut milk
3 Hawaiian chile peppers, minced
4 radicchio leaves
4 kataife baskets, deep-fried until golden brown
Ailoi, recipe follows
Poke number 1:
In a mixing bowl, combine ahi, onion, soy, sesame oil, green onion, ogo, and chile peppers and mix well. Set aside.
Poke number 2:
In a mixing bowl, combine ahi, salmon, soy, sesame oil, cucumber, tomato, coconut milk, chile peppers and mix well. Set aside.
Place 4 radicchio cups on a platter. Place 1 kataife cup in each radicchio. Spoon first poke mixture in 2 of the cups and fill the other 2 cups with second poke mixture. Drizzle with spicy aioli.
