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.