Name: Jordan Tuna Tartare Poke
Prep time: prep_time
Cook time: cook_time
Yield: serves 12
Ingredients: 1 pound Sashimi grade albacore tuna; cut into ½” cubes ¼ Maui onion; julienned (Walla Walla or Vidalia may be substituted) 2 Tbsp hazelnut oil 2 Tbsp Jordan Extra Virgin Olive Oil 4 Tbsp white soy sauce ¼ cup scallions; thinly sliced ½ Japanese cucumber; julienned 1 Tbsp white sesame seeds; toasted 2 Tbsp Golden trout roe* 2 tsp fermented Chinese black beans ¼ cup Thai basil; julienned 1 Tbsp cilantro; julienned 1 Tbsp Aleppo chili flakes 1 Tbsp preserved Meyer lemon zest** 1 Tbsp Meyer lemon or Yuzu juice Fleur de sel or Alea salt to taste *Golden trout roe may be purchased at Tsar Nicoulai Caviar **Preserved lemons may be easily prepared at home or purchased from a Mediterranean grocer. Avoid canned examples if possible.

This refreshing tartare, known as “poke” in Hawaii, is representative of Mediterranean and Pacific Rim cuisines. Using albacore tuna makes this recipe bright, clean and delicious with a crisp white wine like Jordan Chardonnay.

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Instructions

serves 12

Gently toss all ingredients in a non-reactive bowl, cover and refrigerate for 30 minutes to allow tuna to marinate and flavors to develop.

To serve as an hors d’oeuvres, top an individual taro chip with poke and finish with Fleur de Sel or Alea salt. To plate as a first course, spoon poke over sushi rice and pair with a crisp salad of Japanese cucumber, frisée lettuce and citrus vinaigrette.

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Jordan Tuna Tartare Poke

Instructions

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