TUNA TARTARE/POKE

DR. BONNIE HENRY WHISKY SAUCE TUNA TARTARE/POKE RECIPE!

DR. BONNIE HENRY WHISKY SAUCE TUNA TARTARE/POKE

Finely cube slightly thawed frozen sashimi-grade tuna and toss with Dr. Henry Whisky sauce generously. Garish with black sesame seeds, pickled ginger, wasabi and cubes of fresh mango if desired. Serve in appetizer spoons for the perfect hors d’oeuvre.

For poke, you can cube larger pieces and serve with any type of rice, noodles, quinoa or mixed greens and add fresh pineapple finely diced, chopped English cucumber, edamame, green onions finely chopped, roasted cashews …toss tuna with Dr Henry Whisky Sauce and drizzle over poke bowl and garnish with black and white sesame seeds and fresh mint or basil to finish.

Bon appetit!

Recipe Created by BC Local Chef Ann Kirsebom
– Member of Les Dames d’Escoffier