We are going through an aweful heatwave right now. My part of the world isn’t aquainted with living in 100F weather- so there isn’t a whole lot of air conditioning to be had. This equals yuck.
One cooking strategy I employed this weekend is to get food made in the morning, to snack on through out the day. This meant our visiting friends from Seattle have been treated to tapas like fare this whole weekend. Having plates out for bits and nibbles seems to work well, and lets everyone decide for themselves their food desires.
In anticipation of this weekend, I picked up sushi grade yellow fin tuna to be made into Poke. It’s light and refreshing and makes for surprisingly nice brunch fare. Even better- it doesn’t require the heat of your kitchen!
Use sushi grade tuna for this recipe. Freezing your serving container helps keep the poke just the right level of cool.
serves four as an appetizer.
In a bowl combine:
- two green onions, sliced
- 1 tsp of chili paste
- 1 Tbs of soy sauce
- 1 Tbs of toasted sesame oil
Chop one pound of sushi grade tuna. Add to the bowl and stir all the items to combine. Move the mixture to your chilled serving container and serve with sesame crackers.