A few days ago in anticipation for Father’s Day I asked Luke what he would like me to make him for dinner. Originally we planned to go out for dinner but after Thursday, when it was determined there would be a Game 7 in the NBA Finals, our fate was set. We would be home watching the game! I would be rooting for the Warriors and he would be rooting for the Cavs. Whoop!
Luke loves my ahi tuna nicoise salad and requested I make that for dinner. I intended to, however I recognized that we would need something to nosh on while we watched the game and decided it would be fun to create an ahi tuna poke dish and serve it with a sexy sipper. It was a brilliant alternative and easily justifiable especially when I suggested we order his favorite pizza for dinner. Hook, line, and sinker.
It was delightful and the perfect dish to serve in summer as an appetizer. It would also be lovely served on a bed of greens for a light lunch or dinner. Make sure to buy sushi-grade tuna as you will be consuming it raw. I added togarashi, which is a popular Japanese seasoning that includes a blend of spicy chili pepper, orange peel, sesame seeds, Japanese pepper, ginger and seaweed. You can purchase togarashi at an Asian market or online from Amazon. I served it with blue corn tortilla chips but you could substitute wonton crisps. Happy Cooking!
1 pound sushi-grade ahi tuna
1 avocado diced into small cubes
4 scallions chopped
¾ c diced English cucumber
Juice from 1½ limes
3 tb soy sauce
2 ts sesame oil
1 tb finely chopped ginger
4 ts sesame seeds
½ tb togarashi (substitute with ground black pepper if you can’t find it)
-Cut tuna into ¼ inch cubes
-Remove any fat and discard
-Combine the remaining ingredients into a chilled bowl
-Season with salt
-Serve with tortilla chips or wonton chips