This refreshing poke plate is light, airy and perfect for a hot summer day. Pairing it with Giesen 0% New Zealand Sauvignon Blanc makes it even better! This alcohol-removed wine has a lovely aroma of fresh lime and lemon and its citrusy, crisp finish (and low calories!) pairs wonderfully with my poke.
Hannah Kling @lovelydelites
Ingredients
- 1/2 lb. sushi-grade tuna, sliced into bite-size pieces
- 1 tsp sesame seed oil
- 1/4 C coconut aminos
- 1 tsp red wine vinegar
- 1/2 TB hot honey
- 2 tsp ginger, grated
- 1 tsp garlic, minced
- 2 TB jalapeño, diced and seeded
- 1/2 C red onion, diced
- 1/4 C green onions, finely chopped
- 1 C fresh mango, sliced into bite-sized pieces
- 1/4 C cilantro, chopped
- 1 tsp sesame seeds
- Crispy wonton chips to serve
Directions
- Prep and gather all ingredients as noted.
- In a large bowl, combine the tuna, sesame seed oil, coconut aminos, red wine vinegar, and hot honey. Mix well.
- Add the grated ginger and garlic. Mix in the jalapeño, mango pieces and red onion. Mix well, cover and refrigerate for 10 minutes.
- When ready to serve, add the green onions, cilantro and sesame seeds. Mix until ingredients are well combined and serve with crispy wonton chips.
Enjoy with Giesen 0% Sauvignon Blanc!
