Ahi tuna poke with quinoa and heirloom tomatoes recipe webhero 6324 « back to recipes

Ahi Poke with Quinoa and Heirloom Tomatoes

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 wine white pairing with Jordan Chardonnay. Increase the portion for the first or second course of a wine pairing dinner menu.

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

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

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

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

Instructions

serves 6

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 servicing, 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 (My source for nearly all grains).
**Shichi-mi togarashi, Japanese “seven spice,” is available online if an ethnic market is not accessible.

Wine Pairing Suggestions

Every bottle of Jordan is crafted with food in mind. The elegant balance between fruit, acidity, tannin and alcohol found in our Chardonnay and Cabernet Sauvignon make them versatile for a variety of food & wine pairings. We’ve selected a few vintages that we believe will complement or contrast flavors in this recipe perfectly.

Item Added to Your Cart