Tuna Poke Salad

Guajillo Chile Purée:

• 4 ounces Guajillo chiles, stems and seeds removed and lightly toasted

Guajillo Chile Vinaigrette:

• 1 1/2 tablespoons fresh lemon juice
• 1 tablespoon fresh orange juice
• 1/2 tablespoon fresh lime juice
• 1 tablespoon white soy sauce
• 3/4 teaspoon peeled and chopped ginger
• 1 small clove garlic
• 1 1/2 tablespoons extra-virgin olive oil
• 3 tablespoons guajillo chile purée
• Salt

Tuna Poke:

• 3 1/2 ounces yellowfin tuna, diced
• 1 tablespoon ponzu sauce
• Salt
• 4 tablespoons guajillo vinaigrette
• 1 tablespoon scallions, chopped
• 1 teaspoon black and white sesame seeds

To serve:

• 1/2 cup steamed white rice
• Small handful mesclun mixed greens
• 1/4 cup avocado, sliced
• 1/4 cup hearts of palm, sliced
• 1/4 cup red radish, thinly sliced
• Kosher salt to taste
• Sesame seeds for garnish
• Jalapeño, thinly sliced into rings for garnish

Make the guajillo chile purée: place the chiles in a medium saucepan and cover with water. Simmer for 15 to 20 minutes until the chiles are soft. Blend in a food processor until smooth, adding a few tablespoons of the cooking liquid to form a thick purée.

Make the guajillo chile vinaigrette: combine the citrus juices, soy, ginger, and garlic in a blender and blend until smooth, slowly drizzling in the olive oil, then the guajillo chile purée. Season to taste with salt.

Make the tuna poke: in a mixing bowl, toss the tuna with the ponzu and season with salt. Stir in the guajillo vinaigrette, scallions, and sesame seeds. Taste and adjust seasoning as needed.

To serve: on a large round plate, place a large ring mold slightly off center and scoop rice in the center, pressing down to mold the rice. On the outside edge of the plate, place the mixed greens in a semi circle around the mold. Lightly drizzle a little guajillo vinaigrette over the greens, then top with the avocado, hearts of palm, and radishes. Remove the mold from the rice. Top the rice with the tuna poke and garnish with sliced jalapenos and sesame seeds.