Cooking with Laetitia: Ahi Poke Napoleon

Ahi Poke NapoleonIMG_1708
Serves 8

• 1/2 lb. ahi tuna steak, cut 1/4” x 1/4”
• 8 oz. Tuna Poke Dressing (see recipe below)
• 3 cups Guacamole (see recipe below)
• 8 tbsp. argula microgreens
• 2 ring molds (2 1/2” wide x 3”)

Tuna Poke Dressing
• 1/3 cup sesame oil
• 1/3 cup soy sauce
• 3/4 tbsp. fresh ginger, minced
• 3/4 tbsp. chipotle pepper paste
• 1 lime, halved and juiced
• 1 tbsp. shallot, minched
• 4 tsp. cilantro, washed and finely chopped
• 4 tsp. parsley, washed and finely chopped
• 4 tbsp. capers

In a clear mixing bowl, whisk all ingredients together with a wire whip. Stir before each use when blending with the tuna.

• 2 avocados, pitted, skinned and diced 1/4”
• 1/2 cup yellow onions, finely diced
• 1 jalapeño, stemmed, seeded and minced
• 1 cup ripe tomato, diced small
• 2 limes, halved and juiced
• 2 tsp. kosher salt
• 1/2 cup green onions, bias cut 1/4”
• 1 pinch cayenne pepper
• 1 tsp. coarse ground black pepper
• 1/4 cup cilantro, washed and chopped

Cut all items according to specifications. Gently fold together all ingredients and place into a clean storage container. Place a piece of plastic wrap

Tuna Poke Plating Instructions
In a clean mixing bowl, gently mix all ingredients together except for the guacamole. Toss well to coat the tuna evenly. Begin to build the molds starting with the guacamole at 1 1/2 oz; add 1 1/2 oz. of the tuna, then 1 1/2 oz. more of the guacamole and finish with 1 1/2 oz. of the tuna. Garnish with 1 tbsp. of the argula microgreens and thin pieces of flatbread if desired. Gently remove the ring. Serve with crisp tortilla chips.


Recipe courtesy of club members Patti & Jim Hughes. They’ve lived on the Central Coast for the last 7 years and before that enjoyed the Hawaiian breezes on Kauai, where they became accustomed to the fresh local fish. This recipe combines two of their favorites: Ahi and avacado. Add Laetitia sparkling, golfing and gardening and you have a weekend with the Hughes’!

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