Ahi Poke and Asian Pear with Avocado

00:30:00

Mention regional foods to Hawai’ians and poke will come to mind. If poke is new to you, consider it a tropical island version of sashimi, tartare, or carpaccio. In our dish, fresh ginger and chilies accent the diced Ahi tuna that you’ll combine with Asian pears, pine nuts, and chunks of avocado.

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Ingredients
- Serves 2 +
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1 Mini Cucumber
2 Scallion
1 Tbsp Chili Oil
1 tsp Wasabi Powder
3 Tbsp Granulated Sugar
2 Ahi Tuna Steak
1 Tbsp Black Sesame Seeds
2 Tbsp Rice Vinegar
0.25 oz Fresh Mint
2 Tbsp Roasted Pine Nuts
8 Wonton Wrappers
1 Serrano Chili
2.5 oz Jicama
1/4 cup Tamari Soy Sauce
1/2 tsp Salt
Directions HIDE IMAGES
STEP 1
Preheat oven to 350 degrees F (175 degrees C).
STEP 2
Peel Asian Pear (1) and cut in half. Remove seeds and core, and discard. Dice into quarter inch cubes, and place into medium bowl.
STEP 3
Slice the Jicama (2.5 oz) into quarter inch slices. Stack slices flat on the cutting board. Thinly slice into matchsticks. Put into small bowl.
STEP 4
Slice Mini Cucumber (1) thin rounds, and add to bowl with Jicama.
STEP 5
Slice Scallion (2) thinly on the bias, and set aside for garnish.
STEP 6
Cut Avocado (1) in half. Remove pit and discard. Cut avocado into half inch cubes. Scoop avocado halves out of skin using a spoon. Add to bowl with Asian Pear.
STEP 7
Peel the Fresh Ginger (0.5 oz) using the back of a spoon by scraping the skin off.
STEP 8
Mince Garlic (2) and ginger. Add to avocado and pear.
STEP 9
Remove stem from Serrano Chili (1) slice in half, and discard seeds and stem. Mince and add to avocado mixture.
STEP 10
Remove the Fresh Mint (0.25 oz) leaves from stem. Discard stems and roughly chop the leaves. Add to avocado mixture.
STEP 11
Carefully fold Pine Nuts (2 Tbsp) and Chili Oil (1 Tbsp) into the avocado mixture until well combined.
STEP 12
Cut the Ahi Tuna Steak (2) half inch cubes and place in bowl with avocado mixture. Sprinkle Salt (1/2 tsp) over the fish and gently fold until well combined. Cover tightly with plastic wrap and place in refrigerator to chill until plating.
STEP 13
To make the dressing, pour Rice Vinegar (2 Tbsp) into second small bowl. Add the Granulated Sugar (3 Tbsp) and stir until dissolved.
STEP 14
Drizzle the dressing over the jicama and cucumber and gently toss, hold until plating.
STEP 15
Rinse small bowl and dry. Add and mix one teaspoon of cold water with Wasabi Powder (1 tsp) until a smooth consistency of paste. Add Tamari Soy Sauce (1/4 cup) whisk until well combined. Hold until plating.
STEP 16
Place the Wonton Wrappers (8) evenly spaced onto a foil lined baking sheet.
STEP 17
Brush each wonton with a very small amount of olive oil using a pastry brush.
STEP 18
Sprinkle Black Sesame Seeds (1 Tbsp) and Salt onto all wontons. Bake in the oven for three minutes, or until golden brown. Do not burn!
STEP 19
Remove the poke mixture from the refrigerator and fluff. Place half of the poke evenly in the center of two plates. Place one wonton on top of each mound of poke.
STEP 20
Next, carefully place the slaw evenly on top of each wonton. Now put another wonton on top. Carefully place remaining poke on top of each wonton followed by green onions. Drizzle the sauce on top of the tuna and around the plate.
STEP 21
Serve and enjoy!
Share Your Tips
Laurie Wolfe
Love the crunchy wonton wrappers!
Kayla James
The tuna steak and avocado make a great mixture!
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