Poke with Pickled Pineapple

Published: 6/9/2010 12:01 AM

Pickled pineapple

1 pineapple peeled, 1/4-inch diced

2 cups rice wine vinegar

2 cup mirin

2 cup sugar

6 ounces ginger

6 ounces star anise

6 ounces coriander seed


1 pound fresh tuna, diced small

2 green onions, thin sliced

1 clove garlic, minced

¼ avocado (small diced)

1 ounce soy sauce

1 ounce sesame oil

1 ounce lemon juice

3 ounce limu kohou (seaweed)

Pink salt to taste

For the pineapple: Bring vinegar, mirin, sugar, ginger, star anise, and coriander seed to a simmer and remove from heat. Then add diced pineapple and let sit in refrigerator overnight.

For the tuna: Mix tuna, green onions, garlic, avocado, soy sauce, sesame oil and lemon juice. Then top with pickled pineapple and limu kohou and serve.

Serves four.

Chef Ted Stay, Park Avenue Wine Bar and McGonigal's Pub, Barrington