SPICY AHI POKE TOASTADA ENJOY DAN

                    

                      SPICY AHI POKE TOASTADA by CHEF DAN:

Serves 4                                                     (FOR BRADLEY’S GRADUATION)

INGREDIENTS:

1/2-pound sushi ahi tuna

3 tablespoon soy sauce

2 tablespoons lemon juice

1 jalapeno chili, trimmer, seeded and minced

2 teaspoons sesame oil

1/4-of onion, thinly sliced

4 scallions, bias sliced into ½-inch lengths

1 small Napa cabbage

1 tablespoon EACH rice wine vinegar, and mirin

2 teaspoon Blue agave. Or pure syrup

3 tablespoon fresh cilantro, roughly chopped

4 corn tortillas

1 tablespoon grape-seed oil

1/2-ripe avocado

GARNISH:

Toasted sesame seeds and Mexican sour cream

DIRECTIONS: FOR THE POKE:

1.   Cut the ahi against the grain into 1/2-inch pieces.

2.   Combine ahi with soy, and next 4 ingredients.

3.   Cover and refrigerate for up to 3 hours.

SLAW AND TOSTADAS:

1.   Halve the cabbage and notch out the core of the cabbage.

2.   Place the cabbage flat side down on a board and slice crosswise into shreds (about 5 cups.

3.   Mix with the rice wine vinegar, and next 3 ingredients.

4.   Set aside for 5- 10 minutes.

TOASTADAS: (PREHEAT OVEN TO 500 F)

1.   Brush both sides of tortillas with oil and place on a prepared baking sheet.

2.   Bake until golden brown, about 5 minutes.

3.   Cool before serving.

TO SERVE:

1.   Layer the tostada with a quarter of the poke, a few slices of avocado and a sprinkling of sesame seeds.

2.   Serves with Mexican sour cream.

ENJOY DAN:                           COOK WITH SOUL AND EAT WITH PLEASURE!!