Sesame Ahi Tuna N Edamame Salad Pt.2- w Crispy Wontons & Asian Dressing (Served w Seaweed Salad)
Ahi Tuna Salad w Edamame & Crispy Wonton Strips (Also as an appetizer w Seaweed Salad)
Ahi Tuna:
Salt, Pepper
Canola Oil
White & Black Sesame Seeds
Season ahi tuna with salt and pepper. Mix white and black sesame seeds on a plate and dip all sides of the tuna into the seeds to coat meat. Heat oil in a saute pan. Once hot, sear tuna about 2-5 min on all sides depending how thick or until the white seeds are golden. You can sear for less time if you like your tuna rare. Once finished, remove from pan and let cool. Cut into 1/4in slices.
Crispy Wonton Strips:
Medium Wonton Strips Wrappers
Canola Oil
Remove wonton strips from wrapper and cut ino strips about 1in thick. Heat oil in a pan and fry strips till golden brown and crispy. Remove from oil and let cool on a paper towel so the excess oil is absorbed.
Salad Build:
Mixed Greens
Edamame
Seared Ahi Tuna Slices
Edamame (Store Bought)
Place Mixed Greens on plate and sprinkle edamame. Place ahi tuna around the plate and top salad with crispy wontons. Serve with Asian Dressing. You can also top your tuna with homemade dressing (See Below).
Serve as an appetizer with Seaweed Salad:
Seaweed Salad:
Dried Seaweed
Chili Oil
Rice Vinegar- 1 tsp
Sesame Oil- 1 ½ tbsp
Soy Sauce- 1/4c
Cut seaweed to desired size. Soak dried seaweed in a bowl of water for 1-2 minutes. Drain bowl and squeeze out excess water from seaweed. Add chili oil, rice vinegar, soy sauce, and sesame oil.
On a small plate, put a small amount of mixed greens. Place a whole fried wonton on the plate and add slice of ahi tuna. Garnish with seaweed salad for a great tasting appetizer!
QuickTip: Don't have any Asian dressing? You can also use the dressing from your seaweed salad for your mixed green salad! Tasty HomeCookin!
Poke nachos, my take on a popular Yardhouse dish
Fusion fare just doesn’t get any better than poke nachos! Fresh 'ahi tuna and fried wontons, these tasty nachos are always a delicious treat!
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Poke Nachos Recipe
Ingredients:
¼ cup kewpie mayonnaise, separated
1 tablespoon sriracha
½ teaspoon shoyu
¼ teaspoon sesame oil
½ pound sashimi grade ‘ahi, cut into small cubes
1 teaspoon thinly sliced green onion
Cooking oil of choice
½ package wonton wrappers
½ teaspoon unagi sauce
¼ teaspoon finely minced garlic
½ teaspoon furikake
Directions:
1. For the poke: To a small bowl add 2 tablespoons mayonnaise, sriracha, shoyu, and sesame oil. Mix until well combined and set aside.
2. Next slice the ‘ahi into small cubes about 3/4 inch thick.
3. Place ahi cubes in a bowl and add the spicy mayo mixture along with the green onion. Gently toss to coat. Place in the refrigerator to cool.
4. For the wonton chips: Set a large pan over medium high heat and add your cooking oil of choice.
5. Cut wonton wrappers in half diagonally. Place wrappers in the oil and fry for 3-5 minutes or until golden brown. Remove from the oil and place on a paper towel to drain excess oil. Repeat with remaining wrappers.
6. For the unagi aioli: To a small bowl add unagi sauce, 2 tablespoons mayonnaise, and garlic. Mix to combine and set aside.
7. To plate: Place wonton chips on a large serving platter. Add poke over the chips. Top with a drizzle of unagi aioli and sprinkle over furikake.
8. Serve immediately and ENJOY!
For nutrition information please visit my blog in the link above.
#keepingitrelle #poke #fusionfood
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Fried Poke with Keahole Ahi Nori by Sam Choy
Fried Poke with Keahole Ahi Nori
Sam Choy
Sam Choy’s Restaurants of Hawaii
Kailua Kona, Hawaii HI
Appetizer, Great Chefs of Hawaii #8GC Hawaii 108A
Recipe: Rockfish Crudo with Thai Flavors
Chef Conner Mitchell of Dudley Market in Venice Beach, CA is making a quick Crudo with a local line-caught ike-jimed Blackgill Rockfish, inspired by Thai flavors that perfectly complement the mild sweet raw rockfish.
For more visit: positivelygroundfish.org
or follow us on Instagram: @positively_groundfish
Ep. 4 Appetizers and Cocktails
Tequila Shrimp Cocktail
Ingredients:
2 lbs Shrimp, peeled , deveined and cooked
¼ cup Olive Oil
½ Tbs. Dry Mustard
1 clove Garlic
1 Tbs. Tequila
½ cup Lime Juice
1 Bay Leaf
½ tsp. Red Pepper Flakes
Salt, to taste
2 Limes, thinly sliced
2 Green Onions, slivered
6 oz. Green Olives, stuffed w/Pimento
3 Tbs. Parsley, fresh chopped, divided
Red Leaf Lettuce
Directions:
Rinse and dry Shrimp and place in a glass bowl.
Mix Oil, Mustard, Garlic, Tequila, Lime Juice, Bay Leaf, Pepper flakes and Salt in a measuring cup. Pour mixture over Shrimp.
Add Limes, Onions, Olives and 2 Tablespoons Parsley, mix well.
Marinate at least 2 hours in refrigerator.
Remove Bay Leaf.
Spoon (slotted) onto a bed of Lettuce on a serving dish and garnish with remaining Parsley.
Ahi Tuna Poke Appetizers
Ingredients
• 1 lbs. Ahi tuna (sushi grade)
• 2 Avocado
• 4 Green onions (also called scallions or spring onions)
• 4 tbsp. Soy sauce (I use low-sodium soy)
• 2 tbsp. Sesame oil
• 2 tbsp. Korean Chili Paste
• 2 tbsp. Crushed Pistachios
Instructions
1. Rinse the ahi tuna and cut it into bite-sized cubes.
2. Rinse the green onions and chop them finely.
3. Mix soy, sesame oil, Korean chili sauce, green onion, and half the pistachios in a bowl.
4. Combine the ahi tuna cubes and the sesame oil mixture and mix until each piece of the tuna is nicely-coated. You can then set it in the fridge for 10-20 minutes (no longer than an hour) to let the flavors meld, but it’s not required.
5. Cut the avocado into small thin slices and place on serving spoon
6. Sprinkle the remaining pistachios on top.
The Cocktail
Jalapeno Simple Syrup:
1 1/2 jalapeno sliced
1 cup sugar
1 water
Boil on medium-high heat, stirring continuously until sugar is dissolved.
Let cool. Strain through mesh strainer to get out seeds and jalapenos.
Save for later drinks!
Juice Mixture:
1 lime juiced
1 grapefruit juiced
Jalapeno Paloma:
1oz juice mixture
1.5 to 2oz tequila (agave based, preferably silver)
1oz jalapeno simple syrup
grapefruit seltzer or club soda
lime slice for garnish
jalapeno for garnish
chili-lime seasoning (Tajin) for rimming the glass
1oz lime juice for rimming the glass
Ice
Tumbler style glass or Highball glass
Cocktail Shaker
Separate chili-lime mixture and lime juice onto separate plates.
Dip glass in lime juice and then into chili-lime mixture.
Add ice to glass and set aside.
Pour 1 oz grapefruit lime juice mixture, 1 1/2 to 2 oz tequila, and 1 oz jalapeno simple syrup in cocktail shaker. Add a small scoop of ice to shaker. Put on lid securely and shake well.
Strain into glass.
Top with seltzer or soda.
Give it a quick stir.
Garnish with a slice of lime and a jalapeno.
Enjoy!
Simple and very DELICIOUS POKE of Ahi Tuna!
Today we are teaching you how to make a DELICIOUS AHI POKE! It's is fantastic and so easy to make!!!
You are going to love this show!
Let's cook!
Ingredients:
1 lb fresh sashimi-grade ahi tuna steak chilled and cut into 1-inch cubes*
1 1/2 tablespoons soy sauce plus more to taste
1 tablespoon sesame oil
3/4 teaspoon Hawaiian salt ('alaea) plus more to taste, coarse pink hamalayan sal, or kosher salt (plus more to taste)
1/4 cup thinly sliced Maui or yellow onion
1/2 cup chopped green onions (green parts only)
1 teaspoon siracha or 1/8 teaspoon gochugaru (Korean red chili powder) or Any chili flake or powder available
1 teaspoon toasted sesame seeds
(optional) 1 tablespoon finely chopped toasted macadamia nuts - You may use other crispy elements like crispy wonton shells
(optional) 1 tablespoon of seaweed
(optional) 2 cups steamed rice for serving
Directions:
In a bowl, combine the cubed ah tuna with all the ingredients and gently toss with your hands or a spoon. Adjust the seasoning to your liking.
Marinate for 15 minutes in the refrigerator.
Serve over optional rice and enjoy immediately.
Let us know in the comments below what you think and how it came out, after you cooked it.
NEW EPISODES EVERY WEDNESDAY!
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Steamer: