Limu Poke Salad

Name: Limu Poke Salad
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

19 ingredients

19 steps

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

Directions

1

For the dressing: Combine all of the ingredients in a small bowl.
2

Cover and refrigerate until ready to use.
3

For the salad: Blanch the seaweed in a large saucepan of boiling salted water for 2 minutes.
4

Drain.
5

Transfer to a bowl.
6

Bring soy sauce, vinegar, mirin, and sugar to a boil in a small saucepan, stirring to dissolve the sugar.
7

Pour the mixture over the seaweed.
8

Mix in the sesame seeds and jalapeno.
9

Cool completely.
10

Drain.
11

For the tuna: Mix the first 5 ingredients in a large bowl.
12

Add the Ahi and toss to coat.
13

Let stand 1 hour at room temperature.
14

Preheat the broiler.
15

Place the Ahi on a foil lined baking sheet.
16

Broil until rare, about 1 minute per side.
17

Arrange the seaweed salad on plates.
18

Top with Ahi.
19

Ladle over the dressing and serve.