Ahi Poké: End-of Summer Favorite
Late summer in Oregon is all about our abundant harvest. Blueberries, boysenberries, corn, tomatoes, chilies, squash and more give us a reprieve from the ubiquitous kale of winter (while salmon begin their fall run even in August close to the coast in Astoria) to lay a foundation for a wild array of dishes from raw to grilled. Fresh and bright is the order of the day, and the best wines reflect that. Acidity trumps tannin, being suited for lighter, summery fare – like a squeeze of lemon on a bed of greens – so our cool-climate whites and reds (Pinot Noir, Gamay, Pinot Gris, Riesling, Chardonnay) with less oak will always pair elegantly, and not overwhelm a dish’s nuance.
A summer favorite at the winery, we recommend Ahi Poké paired with Chardonnay or Pinot Gris as the perfect pairing to start your end-of-summer get together.
Serving Size: 15
Prep Time: 2 hours 20 minutes minimum
A to Z Chardonnay
A to Z Pinot Gris
20 oz fresh ahi tuna
1 bunch of green onions
1 shake of fish sauce
1 1/2 tsp Thai chili paste
2 tbsp pure sesame oil
1 1/2 tbsp soy sauce
1 1/2 tbsp sesame seeds 3 tbsp if not using black sesame seeds
1 1/2 tbsp black sesame seeds optional
1 tbsp Mongolian fire oil
- Clean off any remaining bits of skin or sinew.
- Dice ahi in 1 1/2-inch chunks and place it in a medium-sized bowl.
- Chop up green onions and add it to the bowl.
- Add fish sauce, sesame oil, soy sauce and Mongolian fire oil. Stir.
- Add sesame seeds and Thai chili paste. Stir.
- Taste. Add ingredients as necessary.
- Cover & refrigerate for a minimum of 2 hours before serving.
- Serve with Kim Chee cucumbers, zucchini squash spaghetti, or by itself.