Simple & Sophisticated Ahi Tuna Poke Appetizer

For a sophisticated summer soiree you'll want to try this delicious appetizer from Chef Eric Gruber of the Shore Lodge.

Ahi Tuna Poke

Ingredients

8 ounces Ahi tuna, diced
3 ounces miso vinaigrette (recipe follows)
1 tablespoon toasted macadamia nuts
1 ounce spicy mustard (recipe follows)

Directions

In a bowl, mix the tuna with miso vinaigrette.

Then, spread the spicy mustard onto a plate with a brush.

Place tuna in a neat pile next to mustard and top it with crumbled toasted macadamia nuts.

Serve family style as an appetizer.

Miso Vinaigrette

Ingredients

1/2 cup rice wine vinegar
1/2 cup sugar
1/8 cup soy sauce
1 teaspoon garlic, minced
3 tablespoon miso paste
2 teaspoon fresh ginger, grated
1 1/2  cups canola oil

Directions

In a large bowl, add all ingredients except canola oil.  With a whisk, drizzle canola oil slowly into bowl and beat till emulsified.

Spicy Mustard

Ingredients

4 tablespoons dry mustard or English mustard
4 tablespoons water

Directions

In a small bowl, blend ingredients till smooth paste is formed.

Serves

4