Description
We just returned from a glorious vacation to Maui. Our memories quickly became all the more glorious upon our return to rainy Seattle! Now, on a gloomy Saturday afternoon, I have put together this dish to bring a little Hawaii back into our lives and kitchen. You can serve as a salad over finely sliced red and green cabbage (I prefer Napa cabbage).
Ingredients
- ½ cup chopped green onion
- 1 shallot, sliced
- 3 tablespoons soy sauce
- ½ lime, juiced
- 5 sheets toasted seaweed (nori), thinly sliced
- 1 tablespoon toasted sesame seeds
- 2 teaspoons sesame oil
- 1 teaspoon smooth peanut butter
- 1 teaspoon chile paste
- 2 sashimi-grade ahi tuna steaks, cut into 1/2-inch cubes
Prep Time: 20 mins
Total Time: 2 hrs 20 mins
Servings: 4