| Toss tune with 2 oz. of Catoctin Creek Watershed Gin before adding sauce |

Bluefin Tuna Poke
Chef Erik Foxx-Nettnin with the 100 lb. tuna!

SAUCE
◊ Simmer for 10 minutes, then thoroughly chill.
◊ 1 cup of sauce per 1 lb. of diced tuna or salmon.

• 3 oz. each: Lindera Farms Ramp Vinegar, Hickory Vinegar, Black Locust Vinegar
• 1 cup GF Tamari soy sauce
• 1/4 cup Viets fish sauce
• 3 cups Red Vinegar reduction – reduced to 1/2 cup syrup
• 1 cup toasted sesame seeds
• 1 cup sesame oil
• 1/4 cup chili flakes
• 1 tbsp ground ginger
• 1/2 cup Turbinado sugar
• 3 cloves minced garlic
• 1 root juiced ginger

This recipe is courtesy of Catoctin Creek Distilling Company and Magnolias at the Mill.  We hope you enjoy it as much as we do!