Pink Granita with Ahi Poke

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NUTRITIONAL INFORMATION

INGREDIENTS

INGREDIENTS

  • For the Granita:
  • 2 cups Pink Cranberry Juice Cocktail
  • For the Poke:
  • 8 ounces sashimi grade Ahi tuna steak
  • 1 thinly sliced green onion
  • 3 tablespoons soy sauce
  • 1 teaspoon chili sesame oil
  • 1 teaspoon black sesame seeds
Nutrition InfoNutritional Info

DIRECTIONS

DIRECTIONS

For the Granita:

Place juice in a metal bowl, Cover bowl with plastic wrap or a top if it has one and place in the freezer. Freeze for 4 hours.

Remove from freezer and stir well with a fork (to break up the ice and give it a grainy texture). Place back in the freezer and stir it again with a fork every 30 minutes for the next two hours. It should be ready after about 6 hours total freezing time, but is best if stirred regularly until ready to serve.

For the Poke:

Pat the Ahi tuna dry, then neatly cut it into small 1/4 inch cubes. Place in a bowl.

Add soy sauce, sesame oil, and sesame seeds. Gently toss. In a Asian spoon, place 1 tablespoon of the Granita and top with a half of teaspoon of poke, garnishing with sliced green onion.

Recipe crafted by: Chef Carlo Cavallo

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