Tuna Poke
with Wasabi Aioli
Tuna Poke with Wasabi Aioli
30
servings30
minutes10
minutesChef Derick's Tuna Poke with Wasabi Aioli pairs perfectly with B Cellars Sauvignon Blanc. This refreshing and crisp wine cuts through the fat of the Tuna and spice from the wasabi aioli. The grilled pineapple matches and accentuates the tropical notes of the wine.
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Ingredients
- Tuna
1/2 lb 1/2 sushi-grade Tuna, medium diced
- Poke Dressing
1/4 cup 1/4 tamari
1/4 cup 1/4 oyster sauce
1 Tbsp 1 sesame oil
1 Tbsp 1 rice wine vinegar
1/2 tsp 1/2 sugar
1 tsp 1 white sesame seeds
1 tsp 1 black sesame seeds
- Wasabi Aioli
3 cup 3 canola oil
1 1 egg
1/4 cup 1/4 lime juice
1 Tbsp 1 lime zest
6 Tbsp 6 wasabi paste
1 Tbsp 1 salt
- Additional Ingredients
1/2 cup 1/2 toasted macadamia nuts, crushed
2 Tbsp 2 chives, minced
1 cup 1 grilled pineapple, small dice
wonton chips or cucumber slices for serving
Directions
- Dressing
- Place all ingredients in a large mixing bowl and whisk until combined
- Wasabi Aioli
- Combine egg, lime juice, lime zest, wasabi paste, and salt in a blender
- While the blender is running, slowly drizzle in the oil until all is incorporated
- Tuna Poke
- Combine tuna and grilled pineapple and pour dressing on top
- Mix together until dressing coats tuna and pineapple
- Assembly
- Serve on toasted wonton chips or fresh cucumber slices
- Top with 1 Tbsp of tuna poke
- Drizzle with wasabi aioli
- Top with chopped nuts and chives
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Pairing Suggestions
Chef Derick’s Tuna Poke with Wasabi Aioli pairs perfectly with B Cellars Sauvignon Blanc. This refreshing and crisp wine cuts through the fat of the Tuna and spice from the wasabi aioli. The grilled pineapple matches and accentuates the tropical notes of the wine.
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