Tuna with Orange Blossom Honey Scented Ponzu and Ume Plum Vinaigrette

This dish, from the Seven Fishes Seven Wines Pairing Feast, was inspired by Japan and pairs the Tuna with the Sposato Chardonnay

Photography By Deny Howeth | December 14, 2017

Ingredients

  • 1 pound sushi-grade number one tuna
  • 2 tablespoons orange blossom honey
  • 1 teaspoon black sesame seeds
  • 2 bunches finely sliced scallions, white parts only
  • 4 tablespoons ponzu
  • 1 orange, juiced
  • 1 teaspoon orange zest
  • 1 tablespoons ume plum vinegar
  • 1 teaspoon grated fresh ginger (optional)
  • 2 avocadoes diced in 1/4 inch
  • 1 Asian pear diced in 1/4 inch
  • Rice crackers or wonton skins or Bibb lettuce cups (optional)

Preparation

Roughly dice the tuna to 1/4-inch squares, making sure that all sinew is discarded. In separate bowl, toss honey, sesame seeds, scallions, ponzu, orange juice and zest, plum vinegar and ginger together and check balance of flavors. Fold tuna, pear and avocado together and mix in the vinaigrette gently. Serve immediately topped on crackers or in Bibb lettuce cups.

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Ingredients

  • 1 pound sushi-grade number one tuna
  • 2 tablespoons orange blossom honey
  • 1 teaspoon black sesame seeds
  • 2 bunches finely sliced scallions, white parts only
  • 4 tablespoons ponzu
  • 1 orange, juiced
  • 1 teaspoon orange zest
  • 1 tablespoons ume plum vinegar
  • 1 teaspoon grated fresh ginger (optional)
  • 2 avocadoes diced in 1/4 inch
  • 1 Asian pear diced in 1/4 inch
  • Rice crackers or wonton skins or Bibb lettuce cups (optional)
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