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Prep Time: 40 Minutes Cook Time: 5 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Ingredients:
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 |
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 |
1/2 cup mayonnaise |
sambal |
soy sauce |
sliced green onions |
Directions:
1. Poke number 1:
2. In a mixing bowl, combine ahi, onion, soy, sesame oil, green onion, ogo, and chile peppers and mix well. Set aside.
3. Poke number 2:
4. In a mixing bowl, combine ahi, salmon, soy, sesame oil, cucumber, tomato, coconut milk, chile peppers and mix well. Set aside.
5. 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.
6. Aioli:
7. Mix ingredients together.
8. Yield: 1/2 to 3/4 cup
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