Mango tango salad

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tuna 2 oz.
petite greens
smelt eggs
mango chunks

poke sauce
seasoned soy sauce 1/2 cup
sriracha 1 tsp.
rayu 1/4 tsp.
shichimi (Japanese chili powder) 1/4 tsp.

Combine all ingredients and mix well.  Let sit to blend flavors well.

Combine tuna, petite greens, smelt eggs, scallions, mango chunks in a bowl and then add in approximately 1.5 oz. of poke sauce mixture. Toss ingredients well to make sure sauce coats salad ingredients well.

Hamachi with Citrus Vinaigrette
hamachi (yellowtail) 2 oz. sliced
green bell peppers
red bell peppers
yellow bell peppers
red onions

Citrus Vinaigrette
1/4 cup lemon juice
1/4 cup lime juice
1/4 cup orange juice
1 tbsp. garlic oil
1 tsp. kosher salt
1/2 tbsp. sugar

Combine all ingredients except garlic oil.  Slowly add in garlic while whisking rapidly to emulsify mixture.

In a mixing bowl, add in hamachi, bell peppers, red onions and approximately 2 oz. of citrus vinaigrette and toss well to make sure citrus vinaigrette coats mixture well.