- 8 oz Pure Flavor® Craft House Collection® Shishito Peppers, chopped into rings
- 1 lb Ahi tuna steak, cut into 1-inch cubes
- 1 cup pineapple rings
- 4 tbsp sesame oil
- ¾ cup soy sauce
- 4 tbsp mae ploy sauce
- 2 green onions, sliced
Place pineapple slices and shishito peppers separately on a foil lined baking pan and coat evenly with oil. Place ingredients in oven at 400 degrees until caramelized, at least 5 minutes. Take out and chop pineapple into small pieces about 1/8 inch thick. Let both ingredients cool for 10 minutes.
In a medium bowl, combine Ahi tuna, soy sauce, mae ploy, pineapples, green onions, sesame oil, sesame seeds and half of shishito peppers; mix well. Refrigerate at least 2 hours before serving. Top with remaining shishito peppers.
Serve on a bed of steamed rice with layered avocado.
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Asian Craft House Collection Dairy Free Dinner Dinner Recipes Easy Dinner Ideas Easy Meal Ideas Entrée Family Fish Healthy Healthy Dinner Ideas Hearty Lunch Main Courses Meal Meat Nut Free Pepper Recipes Protein Quick Recipes - Craft House Collection® Shishito Peppers Savory Seafood Recipes Simple Dinners Under 30 | Recipes Under 30 Minutes