Hawaiian Ahi Tuna Poke from Louies Modern

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Hawaiian Ahi Tuna Poke Torched Avocado and Tara Root Chips

Chef Joey Egan, Louies Modern

Serves 4


1 Sushi-grade Ahi Tuna

1 Cup Soy Sauce

2 Tbsp Sesame Oil

1 Tbsp Sambal

1 Haas Avocado

1 Ripe Mango

1 Pineapple

1 Cup Wakame Salad

1 Tbsp Toasted White Sesame Seeds

Micro Greens for garnish (optional)

Taro root chips or other root vegetable chips



Dice tuna into ½”x ½” cubes and place in a mixing bowl. Add soy sauce, sesame oil and sambal. Gently mix until combined. While the tuna marinates cut four  ¼” round slices of pineapple leaving the skin on. Divide each round into quarters. (Optional: brush pineapple with oil and season with salt and pepper. Quickly grill over high heat just enough to put grill marks on the fruit.) Next cut the avocado in half. Remove the seed and the skin. Using a small creme brulee torch, burn the avocado until well-charred on the outside. Dice the avocado and set aside. Now dice the mango and set aside. To assemble the dish, place 4 slices of grilled pineapple down the center of the plate. Next spread the wakame salad in a snake-like pattern. Remove the tuna from the marinade and arrange decoratively on top of the wakame and pineapple. Finish by placing the diced avocado and mango around the plate, sprinkle with sesame seeds and micro greens.. Enjoy with taro root chips or any other root vegetable chips.