Ahi Poke Napoleon
Tommy Bahama Recipe
1/2 lb. ahi tuna steak, cut 1/4" x 1/4"
1 cup Tuna Poke Dressing (see recipe below)
3 cups Guacamole (see recipe below)
40 pieces Tommy's Flatbread (see recipe below)
8 tablespoons arugula microgreens
2 ring molds (2 1/2" wide x 3")
Tuna Poke Dressing:
1/3 cup sesame oil
1/3 cup soy sauce
3/4 tablespoon fresh ginger, minced
3/4 tablespoon chipotle pepper paste
1 lime, halved and juiced
1 tablespoon shallot, minced
4 teaspoons cilantro, washed and finely chopped
4 teaspoons parsley, washed and finely chopped
4 tablespoons capers
In a clean mixing bowl, whisk all ingredients together with a wire whip. Stir before each use when blending with the tuna.
2 avocados, pitted, skinned and diced 1/4"
1/2 cup yellow onions, finely diced
1 jalapeno, stemmed, seeded and minced
1 cup ripe tomato, diced small
2 limes, halved and juiced
1/4 cup cilantro, washed and chopped
1/2 cup green onions, bias cut 1/4"
1 pinch cayenne pepper
2 teaspoons kosher salt
1 teaspoon coarse ground black pepper
Cut all items according to specifications. Gently fold together all ingredients and place into a clean storage container. Place a piece of plastic wrap directly on top of the guacamole so that no air gets in until ready to serve.
olive oil (or olive oil blend)
salt and pepper
Lay out sheets of flatbread on a sheet pan. Brush with olive oil. Sprinkle salt and pepper on the bread.
Place in 250 degrees oven for 8-10 minutes, or until crisp.
Tuna Poke Plating Instructions: In a clean mixing bowl, gently mix all ingredients together except for the guacamole. Toss well to coat the tuna evenly. Begin to build the molds starting with the guacamole at 1 1/2 oz.; add 1 1/2 oz. of the tuna, then 1 1/2 oz. more of the guacamole and finish with 1 1/2 oz. of the tuna.
Lay out 5 pieces of flatbread in front of the ring mold and garnish with 1 tablespoon of the arugula microgreens. Gently remove the ring.
Note: Serve with crisp tortilla chips if you don't have flatbread.
Labels: Tommy Bahama