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Receta Limu Poke Salad
by Global Cookbook

Limu Poke Salad
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  Raciónes: 6

Ingredientes

  • 1/2 c. Fresh orange juice
  • 2 Tbsp. Vegetable oil
  • 2 1/4 tsp Sugar
  • 1 1/2 tsp Sesame seeds
  • 1 1/2 tsp White wine vinegar
  • 1 1/2 tsp Soy sauce
  • 2 c. Ogo (Hawaiian seaweed) cleaned, liquid removed
  • 3/4 c. Soy sauce
  • 1/4 c. White wine vinegar
  • 1/4 c. Mirin (sweet rice wine)
  • 1 c. Sugar
  • 1 Tbsp. Black sesame seeds
  • 1/8 tsp Chopped jalapeno pepper
  • 1 c. Soy sauce
  • 1/2 c. Firmly-packed brown sugar
  • 3/4 tsp Peeled, chopped fresh ginger
  • 1/2 tsp Dry crushed red pepper
  • 1/4 tsp Chinese 5 spice pwdr
  • 6 x Sashimi-grade Ahi steaks - (3 ounce ea)

Direcciones

  1. For the dressing: Combine all of the ingredients in a small bowl. Cover and chill till ready to use.
  2. For the salad: Blanch the seaweed in a large saucepan of boiling salted water for 2 min. 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 mix over the seaweed. Fold in the sesame seeds and jalapeno. Cold completely. Drain.
  3. For the tuna: Mix the first 5 ingredients in a large bowl. Add in 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 till rare, about 1 minute per side. Arrange the seaweed salad on plates. Top with Ahi. Ladle over the dressing and serve.
  4. This recipe yields 6 servings.