Limu poke salad

Delight your taste buds with our refreshing Limu Poke Salad. Bursting with fresh ingredients, this culinary creation is perfect for any meal.

Ingredients:

• 1/2 cup fresh orange juice
• 2 tablespoons vegetable oil
• 2 1/4 teaspoons sugar
• 1 1/2 teaspoons sesame seeds
• 1 1/2 teaspoons white wine vinegar
• 1 1/2 teaspoons soy sauce
• 2 cups ogo (Hawaiian seaweed), cleaned and drained
• 3/4 cup soy sauce
• 1/4 cup white wine vinegar
• 1/4 cup mirin (sweet rice wine)
• 1 cup sugar
• 1 tablespoon black sesame seeds
• 1/8 teaspoon jalapeno, minced
• 1 cup soy sauce
• 1/2 cup firmly packed brown sugar
• 3/4 teaspoon peeled, minced fresh ginger
• 1/2 teaspoon dried crushed red pepper
• 1/4 teaspoon Chinese 5 spice powder
• 6 (3-ounce) sashimi-grade Ahi steaks

Instructions:

1. To prepare the dressing: Combine all the components in a small bowl and store in the refrigerator until needed.
2. To make the salad: Cook the seaweed in boiling salted water for 2 minutes. Drain the water and transfer the seaweed to a bowl. In a small saucepan, bring soy sauce, vinegar, mirin, and sugar to a boil to create a sauce. Pour this sauce over the seaweed. Add sesame seeds and jalapeno, mix well, and let it cool down. Drain any excess liquid.
3. For the tuna: In a large bowl, mix the initial 5 components. Add the Ahi tuna and mix until coated. Allow it to marinate at room temperature for 1 hour. Preheat the broiler and place the Ahi on a baking sheet lined with foil. Broil until rare, approximately 1 minute per side. Serve by arranging the seaweed salad on plates, placing the Ahi on top, pouring over the dressing, and serving.

Summary:

• Calories: 2556 kcal
• Fat: 41 g
• Protein: 175 g
• Carbs: 368 g
• Potassium: 5298 mg
• Magnesium: 595 mg