Farm Share Mania!

Perhaps it is the heat wave we have been experiencing in Boston that has stretched on since the 4^th of July, or because we spent the morning at the beach where the water temperature was in the 60’s, but today we were reminiscing about our trip earlier this year to Southern California and Hawaii. During the trip we had “poke” almost every day.  Poke is a traditional raw fish salad that is usually served as an appetizer or main course in Hawaiian cuisine.  The work poke is Hawaiian for “section” or “to slice or cut.” You can find more information about the traditional Hawaiian poke here.  The great thing about poke is that you can make it work with whatever ingredients you would like or those that you have available. 

Here is what we did tonight…

Ingredients:

½ lb Sashimi grade tuna filet (diced)

3 green onions sliced

1/4 cup chopped cilantro

½ cup tomatoes, quartered (we used grape)

½ cup red onion, diced (Just enough to make you cry says Andy)

¼ teaspoon sea salt

¼ teaspoon cumin

½ teaspoon toasted sesame seeds

½ tablespoon toasted sesame oil

1 tablespoon soy sauce

1 avocado, diced

Juice of 1 small lime

Preparation:

Combine all wet ingredients with sea salt and cumin and mix well.  Add tuna and mix to coat. Add the rest of the dry ingredients and well.  (Andy says to be sure to use a spoon and not your hand.) Cover and refrigerate for 10-15 minutes to chill before serving. 

We enjoyed our poke on flour tortillas but you can use any vehicle you want such as tortilla chips or just a fork!  Every bit of the poke is delicious and flavorful.  It is a refreshing meal for a hot summer day.

You can also add cucumber and green pepper to your poke.  If you like it hot you could add jalapenos or cayenne.

 Enjoy it with a nice cold summer ale!