Limu Poke Salad

• 1/2 cup fresh orange juice
• 2 tablespoons vegetable oil
• 2 1/4 teaspoons sugar
• 1 1/2 teaspoons sesame seeds
• 1 1/2 teaspoons white wine vinegar
• 1 1/2 teaspoons soy sauce
• 2 cups ogo (Hawaiian seaweed), cleaned and drained
• 3/4 cup soy sauce
• 1/4 cup white wine vinegar
• 1/4 cup mirin (sweet rice wine)
• 1 cup sugar
• 1 tablespoon black sesame seeds
• 1/8 teaspoon jalapeno, minced
• 1 cup soy sauce
• 1/2 cup firmly packed brown sugar
• 3/4 teaspoon peeled, minced fresh ginger
• 1/2 teaspoon dried crushed red pepper
• 1/4 teaspoon Chinese 5 spice powder
• 6 (3-ounce) sashimi-grade Ahi steaks

1. For the dressing: Combine all of the ingredients in a small bowl.
2. Cover and refrigerate until ready to use.
3. For the salad: Blanch the seaweed in a large saucepan of boiling salted water for 2 minutes.
4. Drain.
5. Transfer to a bowl.
6. Bring soy sauce, vinegar, mirin, and sugar to a boil in a small saucepan, stirring to dissolve the sugar.
7. Pour the mixture over the seaweed.
8. Mix in the sesame seeds and jalapeno.
9. Cool completely.
10. Drain.
11. For the tuna: Mix the first 5 ingredients in a large bowl.
12. Add the Ahi and toss to coat.
13. Let stand 1 hour at room temperature.
14. Preheat the broiler.
15. Place the Ahi on a foil lined baking sheet.
16. Broil until rare, about 1 minute per side.
17. Arrange the seaweed salad on plates.
18. Top with Ahi.
19. Ladle over the dressing and serve.

orange juice, vegetable oil, sugar, sesame seeds, white wine vinegar, soy sauce, soy sauce, white wine vinegar, mirin, sugar, black sesame seeds, jalapeno, soy sauce, brown sugar, fresh ginger, red pepper

Taken from www.foodnetwork.com/recipes/limu-poke-salad-recipe.html (may not work)