A beautiful summer dish is an elevated twist on the authentic Hawaiian poke recipe. Named for a region on Oahu, our ahi poke bowl appetizer brings complex flavors of chili, ginger, and garlic to this tuna poke by including the table staple, Hawaiian chili pepper water, to the marinade. The bold ahi tuna is balanced by a sweet corn puree, while macadamia nuts bring contrasting texture. The minerality of the 2013 Jordan Russian River Valley Chardonnay makes an excellent pairing to the slight brininess of the ahi.



To make the chili water, place all ingredients into a small pot and bring to a boil. Remove from heat and allow to cool. Once cool, store in a sealed bottle in the refrigerator for up to one month.

To make the corn pudding, place kernels in a food processor or blender and puree until smooth. Pass corn through a fine strainer, pressing the solids against the strainer or chinoise with the back of a ladle to extract all of the juice. Discard any solids. In a small pot, heat corn juice over medium heat until thickened. (The naturally occurring starch will thicken the pudding.) Let pudding cool. Season to taste with lime juice and sea salt. Can be stored in refrigerator for up two days.

Whisk to combine all ingredients for the marinade. Add ahi and marinate in the refrigerator for 30 minutes to 1 hour before serving.

To plate, place a large spoonful of corn puree onto each serving plate. Top with a serving of ahi, and garnish with corn kernels, avocado, a few slices of onion and macadamia nuts.