TUNA POKE SALAD SANDWICH Poke Entrées Are up +250% Over the Last Year

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CHEF’S TIP TUNA POKE SALAD SANDWICH Poke entrées are up +250% over the last year. Technomic MenuMonitor, Poke freshness your customers love! Turn an adventurous meal into something customers 2018 recognize. But don’t stop there; modify this recipe to create a grab-and-go item for your on-the-go customers! Ahi tuna combined with diced avocado, sriracha mayo, crispy fried shallots, topped with puffed rice, sliced radish, julienned nori, sesame seeds and cabbage on a Maplehurst® Top-Sliced Roll.

INGREDIENTS PREP STEPS SERVINGS: 6

1 /3 cup (80 mL) mayonnaise In a small bowl, combine mayo and sriracha. Set aside. 1 tablespoon (15 mL) sriracha chili sauce In another small bowl, combine tuna, avocado, lime juice and soy sauce. 9 ounces (255 g) sushi-grade ahi tuna, Gently fold together. Set aside. small cubed or diced

1 avocado, seed removed, diced Drain water from chilled shallots, separate rings, pat dry and transfer to a 2 teaspoons (10 mL) fresh lime juice small bowl of rice flour. Toss to coat. Fry in 350°F oil for 20-30 seconds or 2 teaspoons (10 mL) soy sauce until golden brown. Drain on paper towels.** 3 shallots, thinly sliced, chilled in ice water Spoon tuna mixture into butter griddled top-slice rolls. Top with fried ¼ cup (60 mL) rice flour shallots, puffed rice, radish slices, nori, cabbage and sesame seeds. Drizzle ¼ cup (60 mL) puffed rice with sriracha mayo and serve. 3 radishes, thinly sliced *Ensure knife and cutting board are perfectly dry. ¼ cup (60 mL) nori, cut into thin strips* **Crispy shallots can also be purchased at Asian specialty 1 teaspoon (5 mL) sesame seeds, toasted and grocery stores. ¼ red cabbage, shredded 6 Maplehurst® Top-Sliced Rolls, WANT TO TRY IT? thawed, butter griddled at service ASK YOUR REP ABOUT THE MAPLEHURST® TOP-SLICED ROLL (11095)