Tasters Tuna Poke Sauce Recipe
by Chef George Patti
Makes 2 orders
8 ounces diced “sushi grade” yellowfin tuna
4 oz. raw chopped seaweed salad (wakame)
1 1/2 cups light soy sauce
2 Tbsp sriracha hot sauce
1 Tbsp finely grated ginger
1 Tbsp finely grated garlic
2 ½ tsp sesame oil
1 tsp toasted sesame seeds
1 tsp black sesame seeds
jicama root (optional) and lemon for garnish
Add all ingredients together except for tuna, seaweed, oil, lemon, jicama, and sesame seeds, to blender or food processor and blend until smooth. Slowly add oil and sesame seeds to mixture, and blend until incorporated.
Just Before Serving: Toss 4 oz diced yellowfin tuna and 2 oz. of wakame salad in 1oz of the sauce mixture (enough to coat).
Serve in a martini glass with spun jicama curls (made using a mandolin or carrot peeler) in the bottom of the glass, place tuna poke on top. Top with a pinch of sea salt, two lemon slices and served with chop sticks♦ End