Submitted by Kevin Guffey, Executive Chef, Tulsa Country Club, Tulsa, Okla.
4 ozs. sushi-grade tuna, medium dice
1 tbsp. poke sauce (recipe follows)
2 ozs. seaweed salad
(for garnish) avocado
(for garnish) sesame seeds
(for garnish) wonton chips
• Gently toss tuna in sauce and plate on top of seaweed salad.
• Garnish with avocado, sesame seeds and wonton chips.
For the Poke Sauce:
(Chef’s Note: “This is a very versatile sauce that tastes good on almost everything.”)
1 whole shallot, thinly sliced
½ cup green onion, sliced on a bias
3 tbsp. soy sauce
1 tsp. sesame oil
1 tsp. garlic chili paste
1 tbsp. sesame seeds, dry toasted
• Gently stir together ingredients.
Tell Us What You Think!
You must be logged in to post a comment.