Serves: 2
- 8 oz (227 g) sushi-grade raw ahi tuna, ½" (13 mm) cubes
- ¾ cup (177 ml) Palisade peaches, ½" (13 mm) cubes
- 1 avocado, ½" (13 mm) cubes
- 2 Tbs (30 ml) green onion, minced
- ½ tsp fresh ginger, grated
- 1 tsp fresh garlic, minced
- 2 tsp chile paste
- 2 tsp sesame oil
- 2 Tbs (30 ml) soy sauce
- 1 Tbs (15 ml) lime juice
- 2 Tbs (30 ml) saison
- 1 nori sheet
In a medium bowl, combine the tuna, peaches, avocado, and green onion. In a small bowl, combine the ginger, garlic, chili paste, sesame oil, soy sauce, lime juice, and beer. Mix well. Add the seasoning to the tuna mixture, and gently toss to coat the tuna mixture. Place in the refrigerator to chill for 10 minutes.
While the poke is chilling, using a pair of scissors, cut the nori sheet into 3" × ¼" (77 × 6 mm) strips.
Place the poke into a serving bowl and garnish with nori strips.
Beer Tasting Notes: Classic saison is famously compatible with all kinds of food. Herbal hopping and spicy fermentation notes find kinship with chile and ginger—but this also works with a mixed-culture take, where the acidity adds extra lift.
Beer Suggestions: Saison Dupont (Tourpes, Belgium), Jester King Noble King (Austin).
