Recipe courtesy of David Rosengarten
Limu Poke Salad
- Total: 1 hr 25 min
- Prep: 1 hr 15 min
- Cook: 10 min
- Yield: 6 servings
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.
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