Ahi Poki Salad

1/2 pound Sushi Grade Ahi, cubed

1/4 cup Ponzu

1/4 cup Rice Vinegar

1 tablespoon Sriracha

1 tablespoon Agave Nectar

2 Garlic Cloves, chopped

Zest of Lemon

Salt, Pepper, to taste

In a bowl, mix all of the ingredients with a whisk.  Add cubed Ahi, and let it marinate for 20 minutes, in the refrigerator.

Asian Slaw

4 cups Cabbage, thinly shredded

1/2 cup Red Onion, thinly sliced

3/4 cup Carrots, thinly shredded

1/2 cup Cilantro, chopped

1/8 cup Ponzu

1/8 cup Rice Vinegar

1 Garlic Clove, grated

1 teaspoon Agave

1 tablespoon Lemon Juice

1/4 cup Extra Virgin Olive Oil

Salt, Pepper, to taste

For the Salad:

1 Avocado, sliced

1 Baguette, sliced

2 tablespoons Butter, room temperature

In a large bowl, add all of ingredients, but the vegetables, and mix with a whisk.  Add shredded carrots and red onion to the dressing.  Let them marinate for about 5-7 minutes.  Add the rest of the vegetables, cabbage, and cilantro.  Mix well, and season as needed with salt and pepper.

To make crostinis:  Butter the bread on each side, and toast in the skillet until golden brown.

To assemble the salad:  arrange the Asian Slaw on the bottom of the plate, top with Ahi, and fresh Avocado.  Add 2-3 crostinis on the side.

Serves 3-4