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From Sea to Salad

Chef Marcus Woodham of Tivoli & Lee’s Louisiana Gulf Poke Salad

jeffery johnston photograph


Louisiana Gulf Poke Salad
4 ounces Yellowfin tuna
2 ounces Jumbo Lump crab meat
3 to 4 Jumbo Louisiana Gulf shrimp,
    tail on
1 Green tomato, diced medium-size
1 Avocado
1 Carrot, peeled into ribbons
1 Jalapeño, shaved thinly keeping
    seeds intact for more heat
2 Small radishes, shaved thinly
3 Stalks of green onions
5 leaves mint
5 leaves basil

1 Tablespoon cilantro, chopped
1/2 Lime, juiced
1/2 Tablespoon Fish Sauce
2 Tablespoons Rice Vinegar

Tuna: Season tuna with salt and pepper to taste and sear in very hot skillet to rare.

Louisiana Gulf Shrimp: Season a pot of water with a good amount of salt and creole seasoning.
Blanche until tender then put in an ice bath.

Salad: Season avocado with salt and then purée until smooth.
Cut green onion stalks into 2-inch pieces, then charred on a grill or broiler and let cool.
Toss all vegetables together.

Vinaigrette: Combine the fish sauce, lime juice, rice wine vinegar and cilantro together.
Toss all ingredients together with vinaigrette, then with mint and basil leaves and serve chilled.

Serves 2

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