The Allison Inn & Spa’s Oregon Albacore Poke

The sweet tang of ginger and the deliciously smooth texture of albacore and avocado, all combined with the satisfying crunch of lavosh crisps, makes this gourmet appetizer a tantalizing treat.

Servings: Serves 4-6

Cook Time: 3 hours, including rising time

Pair With: a dry white wine

Source: Recipe and photo courtesy of Chef Sunny Jin from The Allison Inn & Spa


Ingredients for the Albacore Poke
1 pound sashimi grade albacore (or Ahi) Tuna, cut into medium dice
1 each scallions, sliced thin
1 teaspoon grated ginger
1 teaspoon lemongrass, finely minced
1 clove grated garlic
2 tablespoons soy sauce
1 tablespoon honey
1 tablespoon sesame oil
Salt and pepper to taste

Ingredients for the Pickled Ginger
3 ounces ginger, peeled
2 cups water
1 cups rice wine vinegar
1 cup sugar
1/2 teaspoon salt

Ingredients for the Avocado Coulis
3 medium sized avocados
1 lemon, juice only
1/4 cup crème fraiche
Salt to taste

Ingredients for the Lavosh
1 package yeast
1 1/2 cups warm water
2 teaspoon sugar
4 1/2 cups all purpose flour
1 tablespoon toasted white sesame seeds
1 tablespoon toasted black sesame seeds
1 1/2 teaspoon salt

Ingredients for the Optional Garnish
1 cup cilantro, picked leaves for garnish (optional)
1 cup scallions, sliced thin then placed in ice water (optional)


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Directions for the Poke
Mix all ingredients (minus the garnish) in a bowl and let marinade for one hour before serving. Adjust with extra salt and pepper at the end, as necessary.

Directions for the Pickled Ginger
Shave ginger into strips with a peeler. In large saucepan, mix sugar, vinegar, water and salt. Bring to boil and add ginger. Remove from heat and let steep until cool. Refrigerate for up to 1 week.

Directions for the Avocado Coulis
Place avocados, crème fraiche, and lemon juice in a blender. Puree until smooth, about 45 seconds. Cool immediately. Season with salt and serve chilled.

Directions for the Lavosh
In a small bowl, combine yeast, water and sugar. Mix until yeast is dissolved.  Yeast is activated once a froth appears on the surface.  It takes about 5-10 minutes. In a large mixing bowl, combine flour and salt.  Add yeast and water mixture and form a dough. Knead dough by hand for 10 -15 minutes. 5-8 minutes is sufficient if using a knead hook on a mixer. Once dough is kneaded place ball of dough in a bowl that has been coated  with a nonstick spray.  Cover and let rise for 1 to 1 ½ hours, or until dough doubles in size.  Once dough has doubled, punch down to release air. Continue to knead for about 5 minutes.  Cover and allow to rise for 30 more minutes. Preheat oven to 400 degrees. Once risen, cut off a baseball sized piece of dough, and roll out to a thin rectangle.  The dough should be as thin as pasta dough.  Dock the dough with a fork. Brush dough with water and sprinkle sesame seeds. Bake on baking sheet for 20-25 minutes, or until golden brown.

Directions for Assembly
Scoop a 3 to 5 ounce portion of the albacore tuna into a chilled bowl. Place a generous tablespoon of crème fraiche on top.  Finish the dish with ribbons of the pickled ginger and picked cilantro leaves. Break off large portions of the sesame lavosh and serve on the side.

Recipe Courtesy Of

Allison Inn & Spa
<p> Welcoming and sophisticated, The Allison Inn & Spa is the quintessential place to stay when visiting the Willamette Valley in Oregon wine country.</p>