Ahi Poke Salad with Macadamia Nut and Scallion Pesto

Randall Isomura, Sous Chef,
Waikiki Resort Hotel

1 teaspoon minced red jalapeno peppers
1 1/2 ounces limu kohu, coarsely chopped
1/2 teaspoon Hawaiian salt
1/2 ounce Maui onion, minced
9 ounces sashimi grade Cryofresh ahi
1 1/2 teaspoons sesame oil
garnish:

Macadamia Nut and Scallion Pesto
1 ounce green oak leaf lettuce
1 ounce red oak leaf lettuce
1/2 ounce kaiware sprouts
1/2 ounce enoki mushrooms
1/2 teaspoon black sesame seeds
1/2 ounce carrot, julienned
1/2 ounce snow peas, julienned

In a mixing bowl combine jalepeno peppers, limu kohu, Hawaiian salt and Maui onion; blend well. Cut ahi into bite size pieces. Add ahi and sesame oil to limu mixture; toss lightly to blend. Refrigeratre for 15 minutes. Serve 3 3/4 oz. poke per portion. Garnish with Macadamia Nut and Scallion Pesto, green and red oak leaf lettuce, kaiware sprouts, enoki mushrooms, black sesame seeds, carrot and snow peas. Makes 3 servings.

Macadamia Nut Scallion Pesto

1 tablespoon finely chopped scallions
1 tablespoon finely chopped ginger
1/2 teaspoon finely chopped garlic
1/2 ounce Mauna Loa Unsalted Macadamia Nuts, coarsely chopped
1/4 cup olive oil, heated and cooled
Pinch of salt
Pinch of white pepper

In a mixing bowl combine all ingredients; mix well. Cover and refrigerate until needed. Serve four teaspoons' of pesto with each portion.