Name: Ahi Poke with Quinoa and Heirloom Tomatoes
Prep time: 1 h
Cook time: 20 min
Yield: serves 6
Ingredients: ⅓ cup tamari (We use South River miso tamari but soy may be substituted); 1 Tbsp Lehua blossom honey (wildflower honey may be substituted); 2 tsp ginger; 2 tsp Gochugaru flakes (Korean sundried chili flakes); 1 clove garlic; 2 tsp seasoned rice wine vinegar; 2 tsp sesame oil (Kayoda brand if available); 2 tsp Jordan Extra Virgin Olive Oil; ½ cup red quinoa; 2 Tbsp Jordan Extra Virgin Olive Oil; 2 tsp lime zest; salt and pepper; 2 pounds Ahi or Tombo tuna; 2 Tbsp hazelnuts; ⅓ cup scallions; 1½ Tbsp Benne seeds (white sesame may be substituted); ½ cup toy box tomatoes; 1 sliced Maui onion

This ahi poke recipe includes quinoa and heirloom tomatoes for a wine country twist. A healthy seafood appetizer idea, our Hawaiian-raised chef’s ahi tuna poke has enticing texture and an element of freshness that combine to create a lovely white wine pairing with Jordan Chardonnay. Increase the portion for the first or second course of a wine pairing dinner menu.

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Instructions

serves 6

Prep time: 1 hour

Cook time: 20 minutes

In a nonreactive bowl, prepare the marinade by combining tamari, honey, ginger, chili flakes, garlic, vinegar, sesame oil and olive oil. Whisk to combine and reserve.

For the red quinoa, bring quinoa and one cup of water to a boil. Reduce to a simmer and cook until the liquid has been absorbed (15-18 minutes). Fold in olive oil, lime zest, and salt and pepper to taste. Reserve.

To finish the ahi poke, one hour prior to service, gently toss tuna and remaining ingredients in the marinade, cover and refrigerate.

To plate, divide red quinoa evenly between 6 plates. Spoon poke over the quinoa and garnish with nasturtium blossoms, bronze fennel and Shichi-mi togarashi**.

*Benne seeds are available from Anson Mills.
**Shichi-mi togarashi, Japanese “seven spice,” is available online if an ethnic market is not accessible.

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Ingredients

1½ cups prepared red quinoa
2¼ cups ahi poke
Nasturtium, bronze fennel, Benne seeds* and Shichi-mi togarashi** for garnish

For the marinade

⅓ cup tamari (We use South River miso tamari, but soy may be substituted)
1 Tbsp Lehua blossom honey (wildflower honey may be substituted)
2 tsp ginger, freshly grated
2 tsp Gochugaru flakes (Korean sundried chili flakes)
1 clove garlic, minced
2 tsp seasoned rice wine vinegar
2 tsp sesame oil (Kayoda brand if available)
2 tsp Jordan Extra Virgin Olive Oil

For the red quinoa

½ cup red quinoa
2 Tbsp Jordan Extra Virgin Olive Oil
2 tsp lime zest, freshly grated
Salt and pepper to taste

For the ahi poke

2 pounds Ahi or Tombo tuna, cut into ½-¾ inch cubes
2 Tbsp hazelnuts, toasted and crushed
⅓ cup scallions, finely sliced
1½ Tbsp Benne seeds*, toasted (white sesame may be substituted)
½ cup toy box tomatoes, halved
1 Maui onion, sliced

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Ahi Poke with Quinoa and Heirloom Tomatoes

Instructions

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