Tuna Poke Salad | James Beard Foundation

Ingredients

• 4 ounces Guajillo chiles, stems and seeds removed and lightly toasted
• 1 1/2 tablespoons fresh lemon juice
• 1 tablespoon fresh orange juice
• 1/2 tablespoon fresh lime juice
• 1 tablespoon white soy sauce
• 3/4 teaspoon peeled and chopped ginger
• 1 small clove garlic
• 1 1/2 tablespoons extra-virgin olive oil
• 3 tablespoons guajillo chile purée
• Salt
• 3 1/2 ounces yellowfin tuna, diced
• 1 tablespoon ponzu sauce
• 4 tablespoons guajillo vinaigrette
• 1 tablespoon scallions, chopped
• 1 teaspoon black and white sesame seeds
• 1/2 cup steamed white rice
• Small handful mesclun mixed greens
• 1/4 cup avocado, sliced
• 1/4 cup hearts of palm, sliced
• 1/4 cup red radish, thinly sliced
• Kosher salt to taste
• Sesame seeds for garnish
• Jalapeño, thinly sliced into rings for garnish