Chef Burslem’s Ahi Tuna Poke
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This month Chef Colin Burslem and the culinary team from our restaurant Globe@YVR participated in Chef Meets BC Grape, Western Canada’s largest celebration of BC Wine and Food, where he showcased a fresh, flavourful and perfectly spicy rendition of Ahi Tuna Poke. We paired up with one of our favorite BC wineries, Painted Rock to deliver an unexpected pairing with their 2014 Syrah. The tuna poke and Syrah took home the consumer's choice award for "Best Pairing".
On feature in Globe@YVR for the month of June, Chef Burslem has shared his recipe so that you can try your hand at creating this winning pairing at home too. Your dinner party guests will thank you!
- 340g raw sashimi-grade tuna, cut into 1/2-inch cubes
- 1 scallion, thinly sliced
- 1 teaspoon (about 3g) white or black sesame seeds, or a mix toasted
- 4 teaspoons (20ml) soy sauce, more or less to taste
- 2 teaspoons (10ml) toasted sesame oil, more or less to taste
- 1 teaspoon (5ml) honey, more or less to taste
- 1 thai red chili finely chopped
In a medium bowl place tuna, scallion, sesame seeds, soy sauce, sesame oil, honey, and thai chili to bowl. Season with a small pinch of kosher salt and gently fold to combine. Taste and adjust with more soy sauce, sesame oil, honey, or crushed red pepper as desired. Let sit 5 minutes at room temperature, then serve on its own or on top of steamed rice.
Painted Rock Syrah Tasting Notes:
Cracked black pepper, bramble, and jammy cassis on the nose. Rounded and rich on the palate with ripe, silky tannins with flavours of juicy plums, cassis, vanilla and toasted coconut. Lingering pepper and baking spices on the finish.