Trader Vic's ahi tuna poke

MAKES 8 TO 10 SERVINGS

1 medium shallot

1 jalapeno chile

1 red Fresno chile

½ cup sesame oil

1½ cups soy sauce

2 pounds ahi tuna, small dice (use sashimi grade)

6 leaves cilantro, sliced filament thin

1 tomato, peeled, squeezed dry and coarsely chopped

2 avocados, mashed smooth with a few drops of lemon juice

For the dressing: Finely mince the shallot, jalapeno and red Fresno. Mix together with sesame oil and soy sauce until well blended. Set aside.

Mix the tuna, cilantro and tomato with the dressing. Mold a portion of the tuna poke on a plate, being careful to squeeze out any excess dressing. Spoon the mashed avocado on top. (The restaurant serves this with taro chips, atop banana leaves.)

Adapted from Trader Vic's

Nutrition facts per serving: 349 calories, 21 g fat, 3 g saturated fat, 51 mg cholesterol, 10 g carbohydrates, 31 g protein, 3,091 mg sodium, 4 g fiber