Ahi Tuna Poke Bowl

Ahi Tuna Poke Bowl

Simple, customizable recipe! Perfect for quick weeknight dinners or parties with friends. Prep your toppings and let everyone build their own while sipping on Pinot Noir Blanc.

Marinated Ahi Tuna with a variety of toppings. Swap out items with your favorites, perfect when you have leftovers or need to go through things in the fridge. Make this a low carb option with zucchini noodles to go with the season or a bed of mixed greens to have a salad.

Winter's Hill Estate Pinot noir Blanc

Recommended Wine Pairing

2021 Pinot Noir Blanc

Gently pressed Pinot Noir to minimize color, then aged for 9 months in barrel. Our Pinot Noir Blanc reveals another facet of our prized Dundee Hills Pinot Noir fruit. With greater structure and complexity than our popular Rosé of Pinot Noir, it also exhibits a unique floral bouquet. Harvested September 23, 2021. Only 96 cases.

Tasting Notes The aromas and flavors of stonefruit such as nectarine and white peach fill the palate as you taste this wine.  Rich mouthfeel balanced by fresh acidity from our high-elevation site gives the wine excellent structure, with a kiss of oak and white pepper on the finish.

Ahi Tuna Poke Bowl

Recipe Courtesy of Brenna

Serve with 2021 Pinot Noir Blanc

Serves 4

Prep Time: 20

Cook Time: 25

Total Time: 45


1/4 c. Soy Sauce
2 tsp. Rice Vinegar
2 tsp. Sesame Oil
1 tsp. Freshly Grated Ginger (or ginger paste)
Pinch of crushed red pepper flakes
2 Green Onions, thinly sliced
1 tsp. Sesame Seeds
1 lb. Sushi-grade Ahi Tuna, cut into bite-size pieces

Toppings for Serving:
Cooked Sushi Rice
Sliced Avocado
Sliced Cucumber
Sliced Green Onion
Sesame Seeds


Step 1

In a large bowl, whisk together soy sauce, rice vinegar, sesame oil, ginger, red pepper flakes, green onions, and sesame seeds. Add tuna and toss to coat. Refrigerate for 15 minutes to an hour.

Step 2

To serve, add rice to the bottom of four bowls. Top with tuna and toppings of your choice. Garnish with green onions and sesame seeds before serving.

*To the marinade, I tend to add a little bit of siracha and fresh lime juice

*To customize the bowls, you can change the base to things like udon noodles, zucchini noodles, or mixed greens for a salad. Add whatever toppings you like! I usually add a little crispy garlic, chili oil, and furikake seasoning to mine.

*Protein options – this recipe is really easy to swap other protein options in. Sushi grade salmon, cooked chicken, tofu, or more fresh veggies.