Tuna Poke & Edamame Salad

Ingredient ULF # Portion
Trident Red Tuna Saku Block (Diced) 640597 3 oz.
Shishito Pepper (Roasted) 129440 1 each
Simplot Edamame 703070 2 oz.
Capital City Avocado (Diced) 114504 0.5 each
H. Brooks Red Onion (Julienned) 138628 0.5 oz.
Fresh Cilantro 127712 1 tsp.
Black Sesame Seed 2044188NM 0.5 tsp.
Taylor Farms Baby Arugula 139039 1 oz.
Momokan Rice Vinegar 236490 0.5 oz.
Kikkoman Soy Sauce 235309 0.5 oz.
Golden Country Sesame Oil 237106 0.5 oz.
Bix Produce Fresh Ginger 128598 0.5 tsp.
Garlic Co. Fresh Peeled Garlic 128579 0.5 tsp.
United Sugar Brown Sugar 341556 1 oz.

To make poke sauce, whisk together the rice vinegar, soy sauce, sesame oil, ginger, garlic and brown sugar until the sugar is dissolved. Set aside. In another bowl, combine diced tuna, edamame, diced avocado, red onion, and poke sauce. Allow to stand for 2 minutes. Lightly oil the shishito pepper with oil and char on the grill, set aside. On serving plate, rest the arugula on the bottom and top with the poke mixture. Garnish with black sesame seeds, charred shishito pepper and cilantro.
Serve immediately.