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,
1 Green tomato, diced medium-size
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.