Limu Poke Salad

Total Time:
1 hr 25 min
1 hr 15 min
10 min

6 servings

  • 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 and 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 jalapeno, minced
  • 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 (3-ounce) sashimi-grade Ahi steaks
  • 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.

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