A Yakiniku Salad

Sam Choy
By Sam Choy
Wednesday - February 01, 2006
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This week on the show it’s Japanese yakiniku, Gyu-kaku style.

SPICY TUNA AVOCADO SALAD

* 1/4 (2 ounces) tuna (ahi poke chunks)
* 1/4 cup avocado (same size as poke chunks)
* 1/8 daikon (Japanese radish), julienne
* 1/8 cup cabbage, julienne * cucumber slices
* 1/4 cup lettuce, for salad bed
* 1 dash nori strips
* 1 tablespoon soy sauce
* sesame seeds, as desired For Salad Dressing:
* 2 tablespoons ponzu sauce
* 1 teaspoon sesame seed oil
* black pepper, to taste For Chili Mayo:
* 4 teaspoons mayonnaise
* 1 teaspoon Siracha chili sauce
* 1 teaspoon garlic paste


Mix tuna and avocado with the chili-mayo mixture and 1 tablespoon of soy sauce.

On a salad plate, spread a bed of lettuce, add the tuna/avocado mixture in the middle of the bed of lettuce, then top with daikon, cabbage and slices of cucumbers. Sprinkle with strips of nori and sesame seeds.

Add dressing to the salad (don’t pour over the tuna/avocado).

(Watch “Sam Choy’s Kitchen” Saturdays at 6:30 p.m. on KHNL News 8.)

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