Back

Ahi Poke Nachos with Carmelized Pineapple

Ahi Poke Nachos with Carmelized Pineapple

1 portion

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 The Perfect Purée 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.
Comments are closed.