Wow, after that jag of autumnal weather I thought for sure I'd be making roasts, soups and various comfort foods by mid-October but it looks like Mother Nature decided to throw us a curve ball and plop us into an Indian Summer. The weather in Midtown's been lingering around the comfortable high 70's/low 80's and the canopies of trees with their thick green leaves are holding strong. In fact most of the plants in my yard are still looking pretty joyous, take a look:
So going with the weather, instead of a typical October stick-to-your-ribs heavy stew I ended up making a refreshing dish of pepperfin for lunch today. It ended up being perfect-- light and quick and it tided me over until dinner time.
Viva la summer!
2-2.5 t. lemon juice
6 tsp regular soy sauce (not low sodium)
2/3 tsp sesame oil
dash or two of chili oil (optional)
sliced fresh jalapeño
Instructions
1. Slice tuna into 1/8-1/2 inch pieces, against the grain.
2. Arrange on plate. Garnish with jalapeño slices.
3. Mix sauce ingredients in bowl. Spoon sauce over fish. Serve.
* I will confess I did dump all of the sauce over the fish "Mikuni"-style after the photo was taken. :)
So going with the weather, instead of a typical October stick-to-your-ribs heavy stew I ended up making a refreshing dish of pepperfin for lunch today. It ended up being perfect-- light and quick and it tided me over until dinner time.
Viva la summer!
Pepperfin
Ingredients
4 oz fresh albacore tuna, sashimi grade
6 tsp regular soy sauce (not low sodium)
2/3 tsp sesame oil
dash or two of chili oil (optional)
sliced fresh jalapeño
Instructions
1. Slice tuna into 1/8-1/2 inch pieces, against the grain.
2. Arrange on plate. Garnish with jalapeño slices.
3. Mix sauce ingredients in bowl. Spoon sauce over fish. Serve.
* I will confess I did dump all of the sauce over the fish "Mikuni"-style after the photo was taken. :)
Do you think there is Rice vinegar in it the sauce as well?
Possibly. I used lemon as my acidic component so I didn't add any vinegar.