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Tuna salad with a hula vinaigrette and crispy wonton chips
Ingredients
  • subheading: SEARED AHI TUNA POKE:
  • 20 square wonton wrappers cut into strips (use corn tortillas to make this gluten free)
  • 2 ahi tuna steaks
  • ¼ cup soy sauce
  • 1 teaspoon corn starch
  • ¼ cup pineapple juice
  • ¼ cup honey
  • 1 teaspoon chile garlic sauce or sriracha
  • 2 tablespoons black and white sesame seeds toasted
  • subheading: SALAD:
  • 4 to 8 cup spring greens
  • ½ cup fresh cilantro
  • 1 cup fresh pineapple diced
  • 1 avocado, sliced
  • 1 jalapeno or red chile sliced
  • subheading: HULA GINGER VINAIGRETTE:
  • ½ cup hot chile sesame oil or toasted sesame oil
  • ¼ cup soy sauce
  • 2 tablespoons pineapple juice
  • 2 tablespoon rice vinegar
  • 1 teaspoon chile garlic sauce or sriracha or more to taste
  • 1 tablespoon tahini
  • 1 lime zested + juiced
  • 2 teaspoon fresh ginger grated
  • 1 clove garlic grated or minced
  • back and white sesame seeds toasted
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