We took the kids to the beach park in La Jolla last week. It was sunny but cold and the wind had a mind of it’s own, so did the damm seagulls. But it was beautiful out.
There was a flock of thieves stealing snacks from our hands, so brazen they probably would have landed on our heads for just a nibble of whatever we were eating. They even took sunscreen and wipes out of our bags, but quickly dropped them when they realized it wasn’t the goods they wanted. Kaili wasn’t having any of it, she would run after them, screaming and arms flailing but they were unfazed. Tucking our stuff away and making sure all was zipped up, we headed down to the water.
The younger one decided she was done and wanted to head back up to dry land. Probably one of the hardest parts of parenting multiple children, keeping track of children wanting to go separate ways. We dredged back up to the boardwalk where we stopped and attempted a few pictures, this was the best.
There is nothing like getting home from the beach, your skin is sun-kissed, your hair has that sea salt texture and your skin has a hint of saltiness. I love the coast and I love seafood and that night I wanted fish, raw fish, good raw fish….like a delicious Poké.
Saturday morning we headed to our local wholesale seafood market. We bought some A. Apples, B. Bananas….just kidding. Does anyone else remember that car game? No, great, moving on.
Tuna, sushi grade tuna, Big Eye tuna to be exact.I haven’t worked with fresh raw tuna before. It’s been only the past few years that I have had some really good Poké, trying it at random but appropriate restaurants if you catch my drift. As time went on I really wanted to try and make it myself but the Mr. isn’t a fan, so I needed the right timing to make it for someone other than myself. After our beach day this was the time.
I wanted it to sit for at least 3 hours before it was served. I based my recipe off what I love most in a Poké, soy, sesame and onion in the leading cast. After a little recipe hunting I had decided on a final ingredient list.
Now, if you don’t cook often a lot of these ingredients might seem daunting or maybe they are items you don’t normally have in your pantry. For me, they are staples, I just needed to pick up a sweet onion and macadamia nuts, this was an easy shopping list for me. Simple to throw together, no recipe, just my thoughts. The final product made me proud, really proud. This was probably the best I have had and I never say that lightly, especially when I’m the one in the kitchen.
1 lb. sushi grade tuna
1/4 cups small slices of sweet onion
1 green onion, chopped
2 garlic cloves, minced
2 tsp. black sesame seeds, toasted
1 Tbs. macadamia nuts, roasted and salted, chopped
1 Tbs dark soy sauce
2 Tbs light soy sauce
1/2 Tbs. Mirin
1 tsp. chili garlic sauce
2 Tbs sesame oil
Kosher salt to taste
* I made a Wasabi drizzle with a little mayo, wasabi powder and lemon juice. All to taste. I put the mixture into a sandwich bag, snipped the end off and piped it on top. If you like it spicy and the flavor of wasabi I recommend you give it a go!
Slice the tuna into 1 inch cubes and place into a non reactive bowl aka glass.
Add all the other ingredients and mix. Cover tightly and let hang out for a couple of hours. Serve over rice, wonton crisps or just dig in with your hands.