Ahi Poke Nachos with Carmelized Pineapple Yield: 1 Portion Source: Mark Bernetich, Sysco Foodservices Portland - 3rd place Savory, 2011 Art of Flavor Recipe Competition

•	Gyoza wonton wrappers, deep fried
•	jalapeño, sliced (red preferred)
•	cilantro or micro cilantro
Marinade:
•	1 cup soy sauce
•	1/2 cup Culinary Traditions™ Carmelized Pineapple Concentrate,  thawed
•	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.
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.
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.