If you’re anything like me, you’ve been cooking your behind off since about the middle of November. And although I will always remember the Christmas of 2013 as a particularly delicious year, after all that roasting and baking, braising and stuffing it’s been kind of hard for me to put my hands into the pots again. Mighty hard. So I didn’t. And my family survived. We enjoyed a post-holiday detox where we ate copious amounts of Christmas cookies and takeout. A few bags of potato chips and the odd tub of onion dip might have made an appearance as well. I mean, after all those cookies, did it really matter anyway?
BUT, a few days ago, all that wicked living took its toll. My body caved. My energy had fallen to an almost non-existent level. I needed a nap moments after awakening from one. I wasn’t able to concentrate. It was time to rebalance my life. I needed real food. Brain food.
So I made Spicy Tuna Poke
1 large sushi grade tuna steak
2 minced green onions
2 Tbs soy sauce
1 Tbs + ¼ tsp sesame oil
½ tsp Sriracha sauce
2 Tbs mayonnaise, I prefer Kewpie
A sprinkling of black sesame seeds
Directions: Find tuna
Slice, then cube into 1/2" pieces.
Place tuna and onions in a bowl with the rest of the ingredients and gently mix.
Cover and refrigerate, at least 20 minutes so the flavors can mingle
Find very large spoon.
Great recipe for the brain dead, right?
Note: Go fast and loose with this recipe. It’s different every time I make it. You can eat it with a fork for breakfast, my favorite, or with some flatbread as an elegant appetizer.
On another note: If you just can’t bring yourself to eat raw fish, try smoked salmon. I double the green onions and Sriracha to combat the smoky flavor and leave out the sesame seeds.