Recipe courtesy of Emeril Lagasse
6 servings


  • 2 tablespoons plus 4 teaspoons sesame oil
  • 4 tablespoons soy sauce
  • 2 tablespoons honey
  • 2 teaspoons minced shallots
  • 1 teaspoon minced garlic
  • 1 teaspoon chopped cilantro
  • 2 tablespoons black sesame seeds
  • 3 tablespoons crushed macadamia nuts
  • 1 cup seaweed, coarsely chopped
  • 2 red chili peppers, seeded and minced
  • 1/2 cup julienned Maui onions
  • 2 pounds sashimi-grade ahi fillet, cut into bite-size pieces
  • 1 head julienned radicchio
  • Long chives
  • 1 tablespoon chopped chives


In a mixing bowl, whisk the first seven ingredients together. Season with dressing with salt and pepper. In a mixing bowl, mix the nuts, seaweed, peppers, and onions together. Add the ahi and remaining sesame oil. Mix the salad very well. Season with salt and pepper. To assemble, lay the radicchio in the center of a platter. Pile the salad in the center of the radicchio. Drizzle the sauce over the salad. Garnish with long and chopped chives.


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