Ahi Poke Tacos with 14 Hands Pinot Gris

Thursday, July 3, 2014
My friend Leslie moved to California in May and over the course of the past few months, she has shared quite a few California influenced recipes on her blog. Leslie posted two Ahi Tuna recipes which I combined them into one - resulting in a restaurant quality meal. Leslie's Ahi Tuna Avocado Poke and Ahi Tuna Tacos with Pickled Cabbage turned into Ahi Poke Tacos, one of the easiest and delicious meals I have ever made. This amazing dish was paired perfectly with a giant glass of 14 Hands Pinot Gris. I also find that Tuna pairs excellent with red wine, a light wine such as 14 Hands Hot to Trot Red Blend.
Since I combined two of Leslie's recipes into one, I listed out what to do in chronological order below.

Pre-heat your oven to 350 for your taco shells

Pickled Cabbage
Start with your pickled cabbage. Leslie used one cup of shredded purple cabbage and one cup of shredded napa cabbage in her mix. I had an almost expired bag of Dole Chopped Salad - Sesame Asian, and used that for my slaw. I followed the rest of her recipe verbatim.

2 cups of Dole Chopped Sesame Asian Salad mix (or 1 cup each of shredded purple and napa cabbage)
1/4 cup cilantro, chopped
1/2 cup Rice vinegar
1/4 cup water
1/2 tablespoon sugar
1 teaspoon Sriracha

Mix ingredients in a bowl and let sit for 30 minutes. Leslie suggests tossing the mixture frequently to make sure it pickles evenly.

Ahi Tuna Poke
While your cabbage is pickling, make your Ahi Tuna Poke. I followed Leslie's recipe with the exception of not adding scallions.

1 pound sashimi-grade Ahi Tuna steak
1-2 ripe Haas avocados
1/3 cup soy sauce
1/4 cup chopped scallion, green and white parts(optional)
2 garlic cloves, minced
2 teaspoons freshly grated ginger root
2 teaspoons sesame seeds
1 teaspoon sesame oil
1 teaspoon Sriracha

1. Pat your tuna steak dry with a paper towel. Cut your tuna against the grain in 1" cubes. Place into a large mixing bowl.
 2. Cut open your avocado(s) and remove the pit. Slice your avocado into 1" cubes, matching the tuna. Place into the same bowl as the tuna
3. Whisk the soy sauce, grated ginger, garlic, sesame oil, scallion (if using), and Sriracha together in a small mixing bowl. Leslie suggested taste testing this mixture before adding it to the Tuna and Avocado mixture. This is a great tip and I suggest listening to her.
4. Pour the soy-ginger sauce on top of the chopped tuna and avocado. Carefully toss so that it's all coated in sauce. Cover and refrigerate for 20 minutes
5. Remove from fridge and sprinkle with sesame seeds.

Taco Shells
This was one of my favorite tips in Leslie's Tuna Taco recipe. Instead of using store bought/fried taco shells, use whole wheat tortillas and make your own. Lightly brush Canola oil on each side of the tortillas. Very carefully place the tortillas, one at a time, over 2 oven "rods" on the center rack. Check at the 5 minute mark to see if they have crisped up enough. I had to leave mine in for 10 minutes. Carefully remove the crisped tortillas with tongs - careful not to break them.

I was out of Sour cream and didn't want to go to the store, so I made Sriracha Mayo to top our tacos. I will be honest and say I put Sriarach Mayo on everything. In a small ramekin, mix together mayo and Sriaracha together, using your taste buds to level the heat.

Create your tacos
Place your Tuna Poke in the taco shells, then layer some of the pickled cabbage and top with Sriracha cream. cream.

Thanks for the amazing recipes Leslie! We miss you guys!


  1. Aww...I LOVE this! And I'm so glad that you did it too...the night I made the Poke, I was thinking that I should've recreated my tuna tacos but with the poke instead! Great minds think alike :)
    Love the little shortcuts too :) Sriracha mayo kicks ass and I'm sure was just as delicious! But what do you have against scallions? ;)
    Thanks so much for doing this! I'm quite flattered :)

  2. YUMMY! I love the tacos, and the wine pairing too!


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