Jordan estate ahi tuna poke recipe jordan winery 3475 web hero « back to recipes

Jordan Estate Ahi Poke

A traditional ahi poke recipe marinated with a Jordan Estate twist, this beautiful seafood appetizer combines fresh flavors with complex layers of bright pickled green coriander seeds from the Jordan Estate and the rich texture of macadamia nuts. The floral notes of the coriander and wildflower honey tie in perfectly to the aromatics of the 2013 Jordan Russian River Valley Chardonnay.

Ingredients

  • 12 ounces sashimi-grade ahi, cut into ½-inch cubes

  • 1 cup macadamia nuts

  • 2 Tbsp pickled green coriander seeds

  • 1 Tbsp benne seeds (sesame seeds may be substituted)

  • Pansy flowers, coriander blossoms, nasturtium, wild purslane and benne seeds for garnish

For the pickled green coriander seeds

  • ¾ cup apple cider vinegar

  • ¾ cup water

  • 2 tsp kosher salt

  • 2 Tbsp sugar

  • 1 cup fresh green coriander seeds

For the marinade

  • 3 Tbsp South River miso tamari (rich, dark soy may be substituted)

  • 2 Tbsp Jordan Extra Virgin Olive Oil

  • 1 Tbsp sesame oil

  • 2 tsp seasoned rice vinegar

  • 1 tsp wildflower honey

Ingredients

  • 12 ounces sashimi-grade ahi, cut into ½-inch cubes

  • 1 cup macadamia nuts

  • 2 Tbsp pickled green coriander seeds

  • 1 Tbsp benne seeds (sesame seeds may be substituted)

  • Pansy flowers, coriander blossoms, nasturtium, wild purslane and benne seeds for garnish

For the pickled green coriander seeds

  • ¾ cup apple cider vinegar

  • ¾ cup water

  • 2 tsp kosher salt

  • 2 Tbsp sugar

  • 1 cup fresh green coriander seeds

For the marinade

  • 3 Tbsp South River miso tamari (rich, dark soy may be substituted)

  • 2 Tbsp Jordan Extra Virgin Olive Oil

  • 1 Tbsp sesame oil

  • 2 tsp seasoned rice vinegar

  • 1 tsp wildflower honey

Instructions

serves 6

For the pickled green coriander, combine vinegar, water, kosher salt, and sugar in a small pot over medium-high heat and bring to a simmer. Stir until sugar and salt are dissolved, then remove from heat and allow to cool slightly. Place coriander into a sterilized glass jar and pour brine over seeds. Allow to cool completely and refrigerate for up to 1 week.

In a small bowl, whisk to combine all ingredients for the marinade.

In a large bowl, combine ahi tuna, macadamia nuts, pickled coriander and benne seeds. Add marinade, toss and refrigerate for 30 minutes to 1 hour prior to serving.

To plate for appetizers, divide poke between serving plates and garnish with pansy flowers, coriander blossoms, nasturtium, purslane, and additional benne seeds. For dinner service, plate with sushi rice.

Item Added to Your Cart