Ahi Tuna Poke

with 2016 THE Rosé, Lodi

Steak on a Cutting board Image 2016 THE Rosé, Lodi


  • 1 lb. sashimi grade ahi tuna steaks, cut into ½ inch cubes
  • ¼ cup soy sauce
  • ¼ cup green onions, chopped
  • ¼ cup sweet yellow onion, finely chopped
  • 2 tsp sesame oil
  • 1 clove garlic, grated
  • 1 tsp fresh ginger, grated
  • 2 tsp toasted sesame seeds
  • 1 avocado, sliced into cubes


In a large bowl, combine all the ingredients, except the avocado, and toss to mix. Cover and refrigerate for 2 hours prior to serving. Just before serving, add the avocado and gently toss. Serve by itself or as a dip with baked sweet potato chips, and enjoy with a glass of 2016 THE Rosé, Lodi.

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