Serves 4 as an appetizer, 2 as a main served over Soba noodles

Ingredients

1 pound taro root, peeled
Olive ol
Salt to taste
1 pound ahi tuna, cut into 1 inch cubes
3 – 4 tablespoons shoyu sauce
1 teaspoon sesame oil
1 teaspoon chili oil
2 green onions, finely minced
1 tablespoon toasted sesame seeds
6 teaspoons of Citriburst pearls (6 finger limes)

Directions

For Taro chips: Preheat oven to 375F. Slice taro root with a mandolin and lay on parchment lined baking sheets. Brush both sides lightly with olive oil and sprinkle with salt. Bake in preheated oven for 15 – 20 minutes or until edges are lightly crisped.

For Poke: in a medium bowl, stir together tuna, shoyu sauce, sesame and chili oils, green onion, sesame seeds, and 4 teaspoons of Citriburst pearls (4 finger limes).

To serve: spoon out poke mixture onto taro chips and garnish with remaining Citriburst pearls (about 2 finger limes). Bon appetit!