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Poke & Rose? Yes Please!

I know, I know. We’re a little behind on-the-whole poké bowl trend of 2017 but after obsessing over them all last year, we’ve settled on our favourite recipe and we think that it will knock your socks off just as much as it did ours!

Firstly, fun facts. Poke (pronounced poh-keh) is literally the Hawaiian word for “to slice or cut”. Exotic, hey? I know. Now that we’ve each high-fived ourselves for bulking up our one-word Hawaiian vocabulary, you can stop dreaming about how sultry you sound. Alright, one more time. Aloha, poke!

You guessed it, the dish originated in Hawaii where it was traditionally made by fishermen to use their trimmings from their daily tuna catches. Add the migrant workers from Japan into the equation and, ta-da, we have the winning combination that we all enjoy today.

Given the hype (hipsters have a way of doing that), there are a heap of recipes to choose from but we found our favourite with Jessica Gavin, culinary scientist and in our opinion, chef extraordinaire! Jessica also has an amazing article on the Benefits of Wine in Health and Cooking, and yep, we officially love her even more!

For the full recipe, check out her Homemade Ahi Tuna Poke Bowls. We’ve also summarized it for you below (and translated the imperial measurements to metric – you’re welcome).

Homemade Ahi Tuna Poke Bowls

Adapted from Jessica Gavin

Prep Time: 15 minutes

Cook Time: 15 minutes

Serves: 4

Ingredients

450g sushi grade ahi tuna, cut into 2cm cubes (can be substituted for salmon)

¼ cup soy sauce, salt reduced (sub tamari for gluten-free)

1 teaspoon rice vinegar

1 ½ teaspoons sesame oil

¾ teaspoon red pepper flakes, crushed

⅓ cup green onions, thinly sliced

½ teaspoon sesame seeds, plus more for garnish

2 cups brown rice, or white rice, cooked

2 cups salad greens

Additional Toppings

Avocado, cubed

Carrots, shredded

Cucumber, sliced

Pickled ginger

Firm tofu, (marinate for 30 minutes)

Seaweed, dried or salad style

Instructions

  1. In a medium-sized bowl combine ahi tuna, soy sauce, rice vinegar, sesame oil, crushed red pepper flakes, green onions and sesame seeds.
  2. Serve immediately or refrigerate covered for up to 2 hours before serving. Toss to recombine in the sauce before serving.
  3. Add cooked rice, salad, poke and desired toppings to each bowl.

And quicker than Uber can deliver you your Eats, you have your winning Poké Bowl in 1, 2, 3!

Oh, and the most important part – our Sangiovese Rosé pairs like a boss with this one.

Image Source: Jessica Gavin