 | Ahi Poke Nachos with Carmelized Pineapple1 portion Mark Bernetich / Sysco Foodservices Portland |
| • | Gyoza wonton wrappers, deep fried |
| • | Jalapeño, sliced (red preferred) |
| • | Cilantro or micro cilantro |
| For the Marinade: | |
| • | 1/2 cup The Perfect Purée Carmelized Pineapple Concentrate, thawed |
| • | 1 cup soy sauce |
| • | 3/4 cup yellow onion, diced |
| • | 3/4 cup green onions, sliced |
| • | 2 tbsp. sweet chili sauce |
| • | 2 tbsp. sesame oil |
| • | 1 tbsp. sesame seeds, toasted |
| • | 1 tbsp. garlic, minced |
| • | 1 tbsp. ginger, grated |
| • | 2 lbs. Ahi tuna, diced |
| • | 1 lbs. ripe tomatoes, diced |
| • | 6 oz. seaweed salad (optional) |
| Method: | |
| 1. | In a non reactive bowl whisk together the first 9 ingredients. |
| 2. | Add Ahi tuna, tomatoes and seaweed salad, gently fold together. |
| 3. | Cover with film wrap and marinade for 1 hour in the refrigerator. |
| For the Wasabi Aioli: | |
| • | 2 tbsp. wasabi powder |
| • | 1 tsp. rice wine vinegar |
| • | 1 cup mayonnaise |
| • | Water |
| Method: | |
| 1. | In a small mixing bowl add the wasabi powder and rice wine vinegar and mix to a smooth paste. Add more wasabi if needed. |
| 2. | Add in mayonnaise and stir to incorporate ingredients. |
| 3. | Adjust with water until desired consistency is formed. |
| For the Sriracha Aioli: | |
| • | 1 cup mayonnaise |
| • | Sriracha |
| • | Water |
| Method: | |
| 1. | In a small mixing bowl add the mayonnaise and sriracha to personal taste. |
| 2. | Adjust with water until desired consistency is formed. |
| Serving Suggestion: | |
| Top deep friend Gyoza wonton wrapper with 2 oz. Ahi tuna mixture. Drizzle with Wasabi aioli and Sriracha aioli, sliced jalapeño and cilantro. | |