This is poke as seen through the eyes of a French chef.
“To me it’s a French tartare!” said Yvon Goetz, executive chef and partner of The Winery Restaurant & Wine Bar, with locations in the California communities of Tustin, Newport Beach and La Jolla, although the native of Strasbourg, France, stacks it like a layered dessert for an eye-catching presentation.
He dices ahi tuna into cubes and mixes it wish diced mango, edamame, cucumber, red onion and pickled ginger. Then he adds salt and pepper and the house poke sauce, and layers it with fried wonton skins. Then he tops it with avocado, microgreens, more poke sauce and sesame seeds.