The Starborough Ahi Tuna Poke Bowl

For a light twist on this traditional Hawaiian dish, add a splash of Starborough Sauvignon Blanc and share the bright umami delight. It’s a slice of paradise in every bite.

Remember that Starborough and Oceana encourage you to go to www.seafoodwatch.org to be sure your tuna comes from a well-managed fishery.

INGREDIENTS:

1 lb. Sushi Grade Ahi Tuna, cut in ¾ inch cubes

3 tablespoons Soy Sauce

2 tablespoons Starborough Sauvignon Blanc

1 ½ tablespoons Toasted Sesame Oil

1/2 teaspoon Red Pepper Chili Flakes

1/3 cup Green Onions, sliced

2 tablespoons Toasted Sesame Seeds, more to garnish

1 Avocado, thinly sliced

1/2 cup Carrots, shredded

2 Persian Cucumbers, sliced

2 cups cooked Rice, your choice

INSTRUCTIONS:

In a large bowl, combine the first seven ingredients. Cover & refrigerate up to 3 hours or serve immediately. To serve, divide rice into 2-4 bowls. Top with Poke. Arrange carrots, cucumber and avocado on top. Sprinkle with more sesame seeds.

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