Ahi tuna poke

INGREDIENTS

8 oz sashimi grade tuna, small dice
1 tbs. lemon juice
1 tsp. Sriracha sauce
2 tbs. green onion, minced
2 avocado, sliced or diced
2 tbs. rice wine vinegar
4 rice papers, toasted
2 cups lettuce
1/2 cup Ponzu Vinaigrette

PREPARATION

1. Mix avocado and vinegar, with salt and pepper, reserve.
2. Combine tuna with lemon juice, sriracha sauce, green onion, and mix.
3. Toss lettuce with vinaigrette.
4. Arrange lettuce on plate. Cover with layer of avocado mixture. Top with 2 oz. of tuna mixture.
5. Serve with broken pieces of rice cracker, garnish with extra vinaigrette.

Ponzu Vinaigrette

INGREDIENTS

1 Garlic Clove
5 Chopped Green Onions
1 Tbs. Mustard
½ cup Rice Wine Vinegar
1 lemon, Zest and Juice
1 Orange Zest and Juice
2-3 Tbs Cilantro
1 1/2 cup Thickened Water **
½ Cup Oil

PREPARATION

1. Combine and blend all ingredients except oil.
2. 2. Slowly drizzle oil into blender to emulsify

** Bring 1 quart of water up to a boil. In a bowl mix ¾ C. Cornstarch with ¾ C. of cold water. Mix Cornstarch and cold water together with a Wisk and then pour into boiling water. Wisk the boiling water as you add the cornstarch mixture in order to avoid getting lumps. Turn down heat and allow mixture to slowly simmer for about 3-5 minutes. Allow to cool in refrigerator for several hours until completely cool before using in vinaigrette.