Pairs well with:

Pinot Grigio

You won’t need a bouquet of flowers when you share our Pinot Grigio. This crisp wine with floral aromas is a wonderful way to make an entrance.


2 Pounds Sushi Grade Ahi Yellow-fin Tuna Fillets, coarsely chopped (no skin)
2 Tablespoons peeled minced Ginger, divided
¼ Cup Soy Sauce, plus 1 Tablespoon
2 Tablespoons Asian Sesame Oil, divided
½ Cup Thinly sliced Scallions or Green Onions, with some tops plus 2 whole
3 Tablespoons fresh Lime Juice
1 Jalapeno Pepper, seeded and minced
1/3 Cup Peanut Oil 
1 Tablespoon Ginger from above
1 Tablespoon Soy Sauce
1 Tablespoon Sesame Oil from above
12 Slices Pickled Ginger
1-1/2 Cups Red Wakame Hawaiin Seaweed soaked 2 hours and well drained
2 Scallions from above
1 Cup Frisee
1-1/2 Cups diced peeled Mango (jarred ok)
6 Tarro Buns or Sesame Kaiser Buns, split and buttered
Note: Tarro Buns are purple and white and can be purchased on line from a Hawaiin Bakery



In a cold mixing bowl, combine the chopped tuna, 1 Tablespoon ginger, ¼ Cup soy Sauce, 1 tablespoon Sesame Oil and ½ Cup thinly sliced scallions or green onions. Toss gently. Form into 6 patties the same diameter as the bun bottoms and as thick as the whole bun. Place on a plate, cover and chill until ready to grill. In small bowl, combine the lime juice, pepper, peanut oil ginger, soy sauce and sesame oil whisking well. Taste and adjust ingredients as needed. Let sit at room temperature until ready to use; whisk well before using. In another bowl, combine the pickled ginger, prepared seaweed, scallions and 1 Cup Frisee with the mango. Chill until ready to use. Prepare the grill, using a fish grill or veggie grill if possible, and spray the grill with non-stick cooking spray; placing it 4-6-inches from the heat…heat grill. Remove patties from the fridge and sear on both sides over HOT heat, leaving tuna rare inside. Meanwhile, place the buttered buns on the edge of the grill and toast until golden. To assemble, toss the salad mix with the dressing. Place one patty on each bun bottom and cover with a portion of the salad. Affix bun tops with fancy picks and halve. Serve hot or at room temperature. Can also be served chilled on a warm bun. ENJOY!!