Gregg Mccarthy


½ lb. sushi grade tuna, ¼” dice
¼ cup cucumber, ¼” dice
¼ cup green onion, minced
1 Tbsp. ginger, mince
1 Tbsp. jalapeno,minced
1 Tbsp. shallot, minced
1 Tbsp. garlic, minced
½ cup Poke sauce
½ cup avocado, ¼ “ dice
½ cup cilantro, chopped
Toasted Macadamia nuts to garnish
Red chili oil to garnish
Salt and pepper to taste

Poke Sauce:
½ cup soy sauce
¼ cup rice wine vinegar
¼ cup sesame oil
½ Tbsp. hot chili paste
¼ tsp. sugar

Mix the first 8 ingredients together in a bowl, set aside. Place the avocado in a bowl, and season with salt and pepper. On a serving plate, place the avocado in a ring mold if available and press into place. Then top with the tuna mixture and the macadamia nuts. Carefully remove the ring mold. Drizzle the plate wit red chili oil. Serve with rice crackers.