Poke in a Nest

Total Time:
45 min
Prep:
40 min
Cook:
5 min

Yield:
4 servings
Level:
Intermediate

Ingredients
  • 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
  • Aioli:
  • 1/2 cup mayonnaise
  • Sambal
  • Soy Sauce
  • Sliced green onions
Directions
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.

Aioli:

Mix ingredients together.

Yield: 1/2 to 3/4 cup


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