Ahi, Avocado, and Pomegranate Poke Salad

By danand

This recipe is a combination of a few Poke dishes with a pop of pomegranate that subs very well for mango. It has a few more ingredients than a typical Poke salad, so you can add or subtract quantity, leave items out, or even add your favorite flavor to your taste. Enjoy!

Ingredients

• 2 pounds fresh tuna steaks, cubed
• 3 Avocados cut, pitted, and cubed
• 1/2 Seeded Pomegranate
• 4-5 chopped green onions (white and half of green)
• 3 tablespoons finely chopped fresh cilantro
• 1 tablespoon Grated Fresh Ginger
• 1/2 jalapeño chile, minced (optional)
• 2 tablespoon sesame seeds (toasted)
• 1/4 cup soy sauce
• 2 tablespoons sesame oil
• 1 tablespoon Garlic Pepper Sauce
• Juice of half lime
• Freshly ground Salt and Pepper to taste

Details

Servings 4
Preparation time 20mins
Cooking time 135mins
Adapted from allrecipes.com

Preparation

Step 1

In a medium size non-reactive bowl, add Ahi, avocado, cilantro, green onions, ginger, and jalapeño squeezing lime juice on top. Place into the refrigerator for one hour.

Separately combine wet ingredients soy sauce, sesame oil, garlic pepper sauce. Mix thoroughly and put in refrigerator.

Just before serving gently fold the wet ingredients into the Poke mix along with the pomegranate seeds, salt and pepper to taste (I like the pink hawaiian rock salt for that pop of flavor). Top with toasted sesame seeds, cilantro sprigs and additional pomegranate seeds as garnish and color.

To toast sesame seeds:
Heat a dry skillet over medium heat. Add sesame seeds, and cook until toasted and fragrant, about 3 minutes. Stir often to prevent burning.