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Emeril's Poke Salad With Sesame Vinaigrette

  • Yield: 6 servings


  • 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


  • 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.
  • In another mixing bowl, combine the nuts, seaweed, jalapenos, and onions. Add the ahi and mix well. Season with salt and pepper.
  • Combine the salad dressing with the ahi mixture. Toss the radicchio with the remaining 2 teaspoons sesame oil.
  • To serve, arrange the radicchio in the center of a serving platter. Mound the salad in the center and garnish with the chives.