Combine Poke and Ponzu sauces. Marinate the tuna in the Poke-Ponzu mixture for 30 minutes or overnight.
Slice the garlic as thin as possible, and blanch 3 times. Allow garlic to dry in an even layer for 1 hour, then fry at 300°F.
Slice onion thinly and rinse in ice water for 20 minutes. Lay onion out in a dehydrator and allow to dry overnight.
Toss all ingredients with poppy seeds, sesame seeds and nori and serve.
Recipe Credit: Chef Chris Jaeckle, as presented at the 2017 Worlds of Flavor® conference.
Published with permission of the author. All rights reserved.
