Looking to pair our new release 2009 Napa Valley Chardonnay with fresh fish? I love pairing this visually stunning first course of fresh ahi tuna and avocado with the luscious texture, citrus and tropical notes of the 2009 vintage. Traditional island style poke usually contains kukui or macademia nuts as an ingredient. Here, I’ve married a bit of California to the recipe…with avocado as a middle layer in a stacked presentation. The roasted seaweed adds some salty sweetness and a wonderful crispy texture component. This should be prepared within hours of serving, but once stacked and plated, it’s really done and ready to go*. Preparation time is about 20 minutes, including plating. Serve with plain water crackers.
16 ounces sashimi quality ahi tuna, medium dice
2 teaspoons low sodium soy sauce
2 Tablespoons toasted sesame oil
Pinch chili flakes, or siracha sauce
2 Tablespoons green onion, sliced very thinly
1 teaspoon garlic, chopped
1 Tablespoon black sesame seeds (optional)
2 medium Hass avocados, halved and pitted
Juice of one small lemon
Salt and pepper, to taste
Kim Nori (roasted salted seaweed), as garnish
Hoisin sauce (optional), for plating
Combine first eight ingredients in a stainless steel bowl and gently mix. In a separate bowl, combine avocado, lemon, salt and black pepper, mashing to a chunky consistency. For each serving, rub the inside of a 3 inch ring mold with sesame oil; set on serving plate. Gently press about 2 oz of ahi mixture into the mold using the back of a teaspoon. Spoon a layer of avocado mixture gently on top. Finish with another 2 oz. of ahi and gently press. Keeping pressure on the spoon, lift the ring mold off of the stack. Garnish with the dried seaweed. I
*Tip: If you don’t have a ring mold, try using an oiled large ice cream scoop, stacking per instructions above, and then inverting on a chilled plate.