While this year is much better than last year, it’s still HOT. We were at 108 F with humidity of 30%. This is just downright miserable temperature and our electric bill is out of sight. The garden is on perpetual life support right now so harvesting fresh greens is out of the question. So what to do for dinner?
Baby Lady and I love tuna. We also love tomatoes. Our local market always carries fresh bluefin tuna flown in fresh from Hawaii daily. It’s always wonderful and it was on sale so we bought some. While we were there we noticed they had beautiful fresh East Texas tomatoes so we bought them, too. Now that we had them, what to do? Well, tonight was a no heat up the house night. No oven, no stove. Just simple, light, delicious fare. Hawaiian style ahi poke with a caprese salad. You cannot go wrong with this meal when it’s hotter than Hades outside. Baby Lady took care of the caprese while I took care of the poke. While it may seem odd, this was a remarkably successful paring. The bright acidity of the caprese salad went well with the salty fattiness of the poke. Delicious and cool!
For the caprese salad
- 1 large East Texas tomato, sliced into 1/4 inch slices
- 2 Tbsp basil, chiffonade
- Buffalo Mozzarella cheese, sliced 1/4 inch thick
- Balsamic vinegar reduction
- Pick Salt to taste
- Crushed red pepper, to taste
- 1/4 cup caramelized sliced onion
For the Poke
- 12 oz Bluefin tuna, diced into 1/2 inch dice
- 1/2 large red onion, sliced 1/4 inch thick
- 1/2 ripe avocado, diced
- 2 Tbsp gluten free, organic soy sauce
- 1/2 Tbsp Pele’s Fire macadamia nut oil infused with chile
- 1 tsp sesame seed oil
- 1 tsp garlic chives, sliced thinly
- chardonnay salt, to taste
For the caprese
Caprese salads are truly simple to do. Baby Lady makes a variation on a traditional caprese by adding caramelized onions. Caramelize the onions over medium heat. Slice the tomatoes and mozzarella cheese and chiffonade the basil. Drizzle the balsamic vinegar reduction on the plate. Place the tomato and mozzarella slices on the plate alternating between the tomato and mozzarella. Sprinkle the basil over the top along with some pink finishing salt and serve the caramelized onion on the side. Aint this a beautiful dish?
For the Poke:
No poke isn’t bait! It is a fabulous dish. It’s just as easy as the caprese. Dice the tuna
Add the sliced red onion
Add the garlic chives
Add the soy sauce, the sesame seed oil, and Pele’s Fire Macadamia Nut Chili oil.
Toss to incorporate. Place a square mold on a plate. Spoon poke into mold. Add diced avocado. Remove from mold
sprinkle with Chardonnay salt. Serve & enjoy!