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.



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.