Bigeye Tuna Coconut Poke

DeLoach Vineyards

1791 Olivet Road
Santa Rosa, CA 95403

  • RECIPE YEAR: 2017
  • RECIPE BY: Victor Scargle, Culinary Director
  • YIELD: Serves 8
  • PAIRS WELL WITH: 2014 OFS Russian River Valley Chardonnay

This dish is a bicoastal favorite of Chef Victor. Fresh flavors balance the richness for a perfect pairing with any wine.

  • 1 can (13.5 fluid ounces) coconut milk
  • 1/4 cup fresh lime juice, strained
  • 1/4 cup finely diced red onion
  • 1/2 serrano chile, seeded and cut into small dice
  • 1/4 cup cilantro chiffonade
  • 1/4 cup nam pla fish sauce
  • 1 teaspoon kosher salt, plus more, to taste
  • 4 cups grapeseed oil
  • 4 rice paper sheets, each 8 inches in diameter
  • 1/2 teaspoon togarashi
  • 1 1/2 pounds bigeye tuna, cut into small dice
  • 2 finger limes


Shake the can of coconut milk before opening. Pour the coconut milk into a bowl and add the lime juice, onion, serrano, 3 tablespoons of the cilantro, the fish sauce and salt. Let stand and marinate at room temperature for 1 hour or refrigerate up to overnight if possible. Pour through a fine-mesh sieve. This lightens the coconut milk and improves the mouthfeel of the dish by brightening the color, allowing the beauty of the tuna to shine through. 

In a large saucepan or pot, heat the grapeseed oil to 350°F. Fry the rice paper sheets, one at a time, in the hot oil. Once submerged in the hot oil, the rice paper sheet will turn bright white and expand quickly. If not, the sheet will absorb the oil and become soggy. Remove each sheet and season with togarashi, to taste.

To serve, mix the coconut milk mixture with the tuna and adjust the seasoning to taste with salt and spice. Place a 3-ounce portion on the plate alongside torn rice paper pieces if not serving immediately, or atop the rice paper pieces if you are. Garnish with finger lime pearls and the remaining cilantro and serve.