Products used in this recipe
Hawaiian Asian Salad
Yield: 6 Servings
Yield: 6 Servings
Bring some lively Island flavor to your menu with this vibrant salad—featuring Thai-style red quinoa and vegetable blend stir-fried with roasted pineapple and peppers. Chilled and topped with fresh tuna poke, Yum Yum sauce and furikake seasoning.
| Ingredient | Weight | Measure |
|---|---|---|
| Tuna or salmon steaks, cubed | 2 lbs. | |
| Soy sauce, divided | 1 1/4 cup | |
| Sesame oil | 2 Tbsp. | |
| Green onions, chopped | 1/2 cup | |
| Furikake seasoning | 1 Tbsp. | |
| Nuts, macadamia or cashew, crushed | 2 Tbsp. | |
| Oil, coconut or grapeseed | 1/4 cup | |
| Simplot RoastWorks®: RTE Flame-Roasted Pineapple & Pepper Blend 6/2.5lb | 20 oz. | 1/2 bag |
| Simplot Good Grains™: Thai Style Red Quinoa & Vegetable Blend 6/2.5lb | 40 oz. | 1 bag |
| Lime, cut into halves | 1 each | |
| Cilantro leaves | 1/4 cup | |
| Yum Yum sauce, prepared | as needed |
Preparation Instructions:
- Step 1
- In glass or non-reactive bowl, combine tuna or salmon cubes, 1 cup soy sauce, sesame oil, green onions, furikake seasoning, and crushed macadamia or cashew nuts. Refrigerate for at least 30 minutes before service.
- Step 2
- Heat a large wok or sauté pan over medium-high heat. When pan is hot add coconut or grapeseed oil, then add pineapple and pepper blend, cook for 3 minutes stirring often. Add grain and vegetable blend and cook until rice is heated through, stirring often about 3-5 minutes. Add remaining soy sauce. Turn of heat and let cool. Squeeze juice of 1 lime and fold in cilantro leaves.
- Step 3
- To serve; place 1 cup of chilled stir-fried rice on serving dish. Top with tuna or salmon poke. Drizzle with Yum Yum sauce. Garnish with macadamia or cashew nuts.
