Two years ago I started this blog with the greatest of intentions. But with all good intentions, sometimes things just don’t work out. Yesterday I was looking at an application to be a contestant on the reality TV show Chopped. One of the questions they ask is the what is the URL of your website or blog. I thought, damn, I have a blog. So I did a Google search, because I couldn’t even remember the address. I knew it was Breaking Bread something…. Anyway I found it and thought, this is pretty darn good, albeit only two posts. So with renewed enthusiasm I begin again.
This summer Michael, my husband, and I have become big fans of Poke (poh-keh), a traditional Hawaiian dish that has become our go-to summer meal. It’s quick, requires no cooking, and is so delicious on a hot summer night. Think of it as “deconstructed” sushi. The photo is of our last batch. I like to serve it with a simple cucumber salad, sliced avocado, lime and leftover rice from Chinese takeout that I’ve jazzed up a bit.
Ingredients
- 1 pound raw ahi tuna, cut into 1/2-in. cubes (I keep a bag of frozen tuna steaks from a local club store in the freezer. They work great in a pinch.)
- 2 tablespoons reduced-sodium soy sauce
- 2 teaspoons toasted sesame oil
- 1 teaspoon Asian chili oil
- 1 teaspoon minced ginger
- 1 garlic clove, minced
- 2 tablespoons sweet onion, diced
- 1 scallion, sliced diagonally
- 2 tablespoons roughly chopped cilantro leaves
- 1 teaspoon toasted sesame seeds (I like to use black and white)
Preparation
- Combine soy, sesame oil, chili oil, ginger, garlic, onion, and scallion in a bowl and let marinate for 15 minutes.
- Add tuna and toss lightly. Garnish with cilantro and sesame seeds.
Makes six servings.
Nutritional analysis per serving .
Calories 139, Calories from fat 26%, Protein 22g, Fat 4g, Sat fat 0.5g, Carbohydrate 1.7g, Fiber 0.2g, Sodium 288mg, Cholesterol 0.0mg
Breaking Bread with Love 