Sammy Shipman, La Tour

yellowfin tuna poke, gf  scallion, ginger, sesame, soy, seaweed salad, macadamia nuts, shrimp crackers




1 cup               gluten free soy sauce

2 tbs               yuzu juice

1 tbs               chili garlic sambal sauce

2 tbs               fresh ginger

4 tbs               onion (grated with juice removed) 

2 tbs                brown sugar

4 tbs               pure sesame oil  



  1. Peel skin of ginger and puree in food processor with about half portion of soy sauce.
  2. Place pureed ginger and soy in a large bowl and add remaining portion of soy, yuzu, sesame oil, sambal sauce.
  3. Mix in all remaining ingredients and chill for 30 mins
  4. Serve slightly chilled with shrimp crackers

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