I hate August. We're so close to my favorite season of Fall but we still have to get through the hottest month of them all. So it's like 500 degrees in my apartment right now. No lie. The idea of cooking anything makes me die a little bit inside. In dire times like these I look to salads, ceviches, sushi, or anything I can eat raw. I love this poke dish using sashimi grade ahi tuna. I make it my own by adding a little ponzu and togarashi.
1 lb sashimi grade ahi tuna, medium diced
1 sheet nori seaweed, cut into small strips
4 tablespoons scallion, finely sliced on bias
1 tablespoons extra-virgin olive oil
2 Tbsp soy sauce
2 tsp sesame oil
2 tsp ponzu (or lime juice)
dash of togarashi (spicy Japanese pepper)
1/2 Tbsp toasted sesame seeds
Mix well and eat. It doesn't get mush easier than that.