Remember in the early Facebook days how you’d get poked all the time? And it was incredibly awkward?
Like, what was that even supposed to mean? I remember getting poked, and being like, “Ew. Don’t.” They never got poked back, and I was okay with that.
Speaking of OKAY, I do realize that in this case, the word poke is pronounced “poh-kay.” You’re sitting there totally convinced I was a complete idiot.
Wait, I was supposed to stop saying bae this year, wasn’t I? Oops.
So this is the deal. Yes that is raw tuna. But that’s the way you eat it! Sashimi style.
But what you WANT to do is buy “sushi-grade tuna” from your best source. I got mine at Whole Foods, but I bet your fish monger would have some good stuff. I pretty much just like saying the word monger.
Cut up the tuna into bite-sized chunks, and let it sit for a sec in a simple marinade of soy sauce, sesame oil, sriracha sauce (sambal oelek is fantastic in its place), a pinch of brown sugar and lime juice. While that sits, dice up a bit of cucumber, along with an avocado and a few scallions. All the good things.
Once your goodies are prepped, you’ll slide half of each into the tuna bowl and give her a little toss. It’s good for the soul.
Oh! Make some white rice. Jasmine is just fine. Aaron had some already made from the day before, so it was a last-second idea, and one that I’m most certainly delighted about.
Rinse some butter lettuce leaves. Or Boston, or Bibb, or any of those tender head lettuces because they all look the dang same.
Rinse rinse rinse, then pile a little bit of rice and tuna mixture into each cup, which . . . I’m sure is obvious. THEN, sprinkle the lettuce cuppies with the remaining cucumber, avocado, scallions, and some pretty sesame seeds. If you can’t find multi-colored seeds, you’re still a good person.
Have some lime wedges on the side for extra squeezage. You know how I like extra squeezage. This is getting awkward. But not quite as awkward as getting poked. EW. WHY.
Try this! It’s light, it’s tangy, it’s different. Shake it up ’round der.
. . . bae.