Ally
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!



Pepperfin

Ingredients

4 oz fresh albacore tuna, sashimi grade

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. :)
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2 Responses
  1. Anonymous Says:

    Do you think there is Rice vinegar in it the sauce as well?


  2. Ally Says:

    Possibly. I used lemon as my acidic component so I didn't add any vinegar.


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