Lunchbreak: Bakersfield chef Patrick Cassata makes tuna poke
330 E. Ogden Avenue
12 ounces #1 Tuna large dice
1 cup ponzu sauce
2 cups chunky guacamole
1/3 cup Wakame salad (available at specialty markets)
4 plantain chips for garnish
1 bag tortilla chips for mangiore!
1 ring mold
1/2 cup soy sauce
1/4 cup water
2 Tablespoons rive wine vinegar
1 1/2 Tablespoons freshly squeezed lime juice
2 Tablespoons freshly squeezed orange juice
1/2 inch knob fresh ginger, peeled and grated
1 thai bird chili seeded and sliced
1 scallion whole sliced
1/2 teaspoon coriander seeds cracked
Whisk all ingredients in a small bowl and set aside.
3 ripe avocados, cut into 1/2 inch dice
2 medium ripe tomatoes, seeded and cut into 1/2 inch dice
1 small white onion, finely chopped
1/4 bunch fresh cilantro chopped
1/2 Serrano chili pepper finely minced
2 small limes juiced
1 teaspoons salt
Place all in a large bowl and mix gently.
Place ring mold in desired location on plate or bowl, layer 1/2 cup chunky guacamole, 1/4 cup wakame salad, 3 oz. of diced tuna mixed with 1 Tablespoon Ponzu and pinch of Sea Salt. Top with a dollop of guacamole and rest plantain chip on top.
Serve each with a side of tortilla chips.