Emeril's Poke Salad with Sesame Vinaigrette

Ingredients

3 tablespoons plus 2 teaspoons sesame oil
1/4 cup soy sauce
2 tablespoons honey
2 teaspoons minced shallots
1 tablespoon minced garlic
1 teaspoon chopped fresh cilantro leaves
2 tablespoons black sesame seeds or regular sesame seeds
Salt and freshly ground black pepper to taste
3 tablespoons crushed macadamia nuts
2 tablespoons fresh or reconstituted dried seaweed, coarsely chopped
2 red jalapeÒo peppers, seeded and minced
1/2 cup finely chopped Maui or other sweet onions like Vidalia or Walla Walla
2 pounds sashimi-grade ahi fillet, cut into bite-size pieces
1 head radicchio (9 to 10 ounces), washed and julienned
1 tablespoon snipped fresh chives

Instructions

In a medium-size mixing bowl, combine 3 tablespoons of the sesame oil with the next six ingredients and whisk well. Season with salt and pepper.
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In another mixing bowl, combine the nuts, seaweed, jalapenos, and onions. Add the ahi and mix well. Season with salt and pepper.
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Combine the salad dressing with the ahi mixture. Toss the radicchio with the remaining 2 teaspoons sesame oil.
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To serve, arrange the radicchio in the center of a serving platter. Mound the salad in the center and garnish with the chives.
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Yield: 6 servings