Local favorite Tivoli & Lee is a cozy restaurant tucked away inside of The Hotel Modern features delectable dishes such as a beet salad with herbed ricotta and duck tasso, plus a fettuccine entree featuring turtle, squid ink, grape tomatoes and pickled quail eggs. Dine on chef Marcus Woodham’s Louisiana Gulf Poke Salad, or make it in the comfort of your own home with the following recipe.
Marcus Woodham’s Louisiana Gulf Poke Salad Recipe
- 4 oz. Yellowfin tuna
- 2 oz. jumbo lump crab meat
- 3 to 4 jumbo Louisiana Gulf shrimp; tail on
- 1 green tomato
- 1 avocado
- 1 carrot
- 1 jalapeño
- 2 small radishes
- 3 stalks of green onions
- cilantro, mint, basil and lime
- fish sauce and rice vinegar
Season tuna with salt pepper at taste and sear in very hot skillet to rare.
For Louisiana Gulf shrimp
Season pot of water with a good amount of salt and Creole seasoning. Blanche* till tender then put in an ice bath. (*Blanching is a cooking process wherein the food substance, usually a vegetable or fruit, is plunged into boiling water, removed after a brief, timed interval, and finally plunged into iced water or placed under cold running water, or “shocked,” to halt the cooking process.)
Shave jalapeno thinly, keeping seeds in for more heat. Season avocado with salt then puree with lime juice till smooth. Using a potato peeler, peel carrots in to ribbons. Shave radishes thinly. Cut green onion stalks into 2-inch pieces, then char on a grill or broiler; let cool. Dice green tomatoes medium size.
Mix 1/2 tablespoon fish sauce, juice of half a lime, 2 tablespoons of rice wine vinegar, and 1 tablespoon of cilantro, chopped.
Toss all ingredients together with vinaigrette and serve chilled. Serves 2 people.