Recipe Header

Hawaiian Asian Salad

Roasted Pineapple Stir Fried Rice Salad with Poke
Yield: 6 Servings

Yield: 6 Servings

Bring some lively Island flavor to your menu with this vibrant salad—featuring Thai-style red quinoa and vegetable blend stir-fried with roasted pineapple and peppers. Chilled and topped with fresh tuna poke, Yum Yum sauce and furikake seasoning.

Ingredient Weight Measure
Tuna or salmon steaks, cubed 2 lbs.
Soy sauce, divided 1 1/4 cup
Sesame oil 2 Tbsp.
Green onions, chopped 1/2 cup
Furikake seasoning 1 Tbsp.
Nuts, macadamia or cashew, crushed 2 Tbsp.
Oil, coconut or grapeseed 1/4 cup
Simplot RoastWorks®: RTE Flame-Roasted Pineapple & Pepper Blend 6/2.5lb 20 oz. 1/2 bag
Simplot Good Grains™: Thai Style Red Quinoa & Vegetable Blend 6/2.5lb 40 oz. 1 bag
Lime, cut into halves 1 each
Cilantro leaves 1/4 cup
Yum Yum sauce, prepared as needed
Preparation Instructions:
Step 1
In glass or non-reactive bowl, combine tuna or salmon cubes, 1 cup soy sauce, sesame oil, green onions, furikake seasoning, and crushed macadamia or cashew nuts. Refrigerate for at least 30 minutes before service.
Step 2
Heat a large wok or sauté pan over medium-high heat. When pan is hot add coconut or grapeseed oil, then add pineapple and pepper blend, cook for 3 minutes stirring often. Add grain and vegetable blend and cook until rice is heated through, stirring often about 3-5 minutes. Add remaining soy sauce. Turn of heat and let cool. Squeeze juice of 1 lime and fold in cilantro leaves.
Step 3
To serve; Place 1 cup of chilled stir-fried rice on serving dish. Top with tuna or salmon poke. Drizzle with Yum Yum sauce. Garnish with macadamia or cashew nuts.
Products used in this recipe

More Recipe Collections