IMG_0106 There is a fish market near my house I like to frequent. One day I was perusing the glass case and noticed they carry an assortment of really beautiful sushi grade fish. In a moment of impulse I purchased 6 ounces of ahi tuna, which also happened to be pre-cut into perfect sized cubes. Tuna poke is one of my favorite things to order in a restaurant. Recalling a few of the various recipes, I rifled through the refrigerator and started washing and chopping. The result was a show stopper and perfect meal starter!

To begin, cut up the jalapeño and zest the lemon right away. If you are ever going to use cooking as an excuse to go shopping for kitchen toys I highly recommend investing in a zesting tool. Let these two ingredients sit in a bowl with the olive oil so they can meld together. The amount of olive oil depends entirely on how much fish you are using. Anywhere from 2 tbsp to 1/4-1/3 cup of olive oil is reasonable.

Just before serving cut up an avocado and toss into the bowl with the jalapenos/lemon zest. I usually measure out 1/2 avocado per person. Add a few splashes of soy sauce and sprinkle of capers . Give it a quick stir and then toss with the tuna. Spoon into individual serving bowls or plates. Just like that you have a fabulous starter that makes you look like a fantastic chef, and you don’t even need to measure ingredients or use the stove!

Xo   K

Ingredients:

Sushi Grade Tuna Cut Into Cubes
1 Jalapeño pepper
Zest from 1 Lemon
Capers
Splash of Soy Sauce
1 Avocado
Olive oil