WINE & FOOD AFFAIR RECIPES

Appetizers

Ahi Poke Taco Crisp

Russian River Vineyards

5700 Hwy 116 N
Forestville, CA 95436
russianrivervineyards.com

  • RECIPE YEAR: 2024
  • RECIPE BY: Gustavo Lopez
  • YIELD: Serves 4
  • PAIRS WELL WITH: Classic Cuvee

Tender chunks of raw ahi tuna, marinated in shoyu, sesame oil, and a combination of chili pepper and sriracha.

Ingredients:
  • 1 poung Sushi-Grade Tuna Chopped into 1/2 inch cubes
  • 2-3 tablespoons Vegtable Oil for frying
  • 8-10 Wonton Wrappers
  • Kosher Salt
  • 1 cup Hot Water
  • 1/4 cup Dried Wakame Seaweed (optional)
  • 1/3 cup Finely Diced Maui or Vidalia Onion
  • 1 teaspoon Toasted Sesame Oil
  • 1/2 teaspoon Chile Flakes, optional
  • 2 teaspoons Soy Sauce
  • 1/2 tablespoon Toasted Sesame Seeds
  • 2 Scallions sliced on the bias

Directions:

1. Open a bottle of Russian River Vineyards Pinot Noir, pour yourself a glass and take a refreshing sip.

2. Place a medium bowl in the refrigerator. Heat 2 to 3 inches of vegetable oil in a small saucepan to 350 degrees F. Fry the wonton wrappers in batches over medium-high heat, until golden brown and crisp, 15 to 20 seconds on each side. Remove the wonton chips with tongs or a slotted spoon and drain on a wire rack set over paper towels; sprinkle with salt. Set aside.

3. Place the hot water in a small heatproof bowl, sprinkle in the seaweed and let it reconstitute, about 5 minutes. Rinse the seaweed under cold water. When cool enough to handle, squeeze out the excess water with your hands and let drain in a fine-mesh sieve.

4. Meanwhile, cut the tuna into tidy 1/2-inch (12-millimeter) cubes and transfer to the chilled bowl to keep the raw fish cold. Add the seaweed, onion, sesame oil, chile flakes and soy sauce. Fold very gently with a large spoon, like you're folding egg whites, until the tuna poke is well combined.

5. Top each wonton chip with about 2 tablespoons of the tuna poke. Garnish with the sesame seeds and scallions and serve right away.

Enjoy!