Recipe courtesy of David Rosengarten

Limu Poke Salad

Name: Limu Poke Salad
Prep time: P0Y0M0DT1H15M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT1H25M0.000S
Yield: 6 servings
Ingredients: 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; 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; 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

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Total: 1 hr 25 min

Prep: 1 hr 15 min
Cook: 10 min

Yield: 6 servings

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Ingredients

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

Directions

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.