There is an outdoor shopping complex in the KC area called The Legends at Village West. That place is full to the brim with restaurants and retail (most outlets, like for Ann Taylor and Banana Republic and BCBG... me likey). It's a place we head to any time we need some retail therapy or just some window shopping, and of course a nice meal.
There are a plethora of restaurants to choose from, but we always seem to find ourselves at The Yard House. Hubs wants to go there for the beer, but I want to go there because the food is outstanding for a chain beer place. Namely (and something I get almost every single time), I go for their Hawaiian Poke Stack.
I kinda researched online about making your own poke, and read the menu description closely the last time we went to this restaurant (I also tried to pay attention to all the flavors going on). All in all, I think this is a very close copy of what is served at The Yard House. You might want to cut down a bit on the wasabi mixture; I went a little crazy (looooove that spicy wasabi). And don't marinade too long, or your veggies will lose that crispy texture! Mmmm, though: this will definitely get me through when it's been a long stretch between visits to Hubs' (second) favorite restaurant.
1/2 c. water
3 Tbsp. wasabi powder (horseradish powder)
1/3 c. reduced-sodium soy sauce
3 Tbsp. peanut oil
1 Tbsp. dry Sherry
1 1/2 tsp. sesame oil
1 1/2 tsp. minced fresh ginger
4 green onions, very thinly sliced
Sesame Lavash Crackers (see here)
6 oz. sushi-grade tuna, finely diced
1/2 c. julienned carrots
1/2 c. bean sprouts
1 avocado, diced
For the sauce: Whisk 1/2 cup water and wasabi powder in medium bowl to form smooth paste. Whisk in soy sauce, 2 tablespoons peanut oil, Sherry, sesame oil and ginger. Stir in green onions. Set aside.
Mix the tuna with half of the wasabi soy sauce mixture. Stir the carrots and bean sprouts with the remaining mixture. Allow both to marinade at least 20 minutes.
To create the stack: Mound 1/4 of the marinated vegetables and a few chunks of tuna on the center of two plates (reserve the sauce for end of plating). Place a cracker on each mound, then top with tuna. Top with another cracker. Place remaining vegetable mixture on top of this, and drizzle reserved soy mixture around outside of plate. Slice the avocado, and fan on the other side of the plate. Sprinkle with sesame seeds to garnish.