Like most of the nation, we are feeling the heat this week. I know, I know, I shouldn’t complain. After all, we are in Colorado and have relatively low humidity, but it is still H-O-T. So my usually creative menu is uninspired. I don’t feel like cooking (or even thinking about turning on the stove.) So what to do? Mary had an inspired idea requiring no cooking at all: Poisson Cru. Think sushi-grade tuna with all kinds of goodness. This recipe is inspired by one of our favorite athletes, pro surfer, Laird Hamilton. I find him one of the most inspiring athletes ever. His book is amazing and a great read. This recipe is awesome for a hot day when you don’t want to worry about cooking. It takes about 10 minutes of prep and 15 minutes to marinate. If you have never tried (or prepared) raw fish, this is a great recipe to try. There is so much flavor and the texture is perfect. We served this with toasted French bread, but you could eat it on its own, with crispy won tons, etc. The possibilities are endless. We usually make this more in the Poke style with a teriyaki-like sauce while this incorporates coconut milk in the Tahitian style. Both are wonderful, but I have to say; this hit the spot! How are you beating the heat?
Kelly & Mary
Based on ‘Force of Nature‘ by Laird Hamilton
½ C Coconut Milk
½ C Fresh Lime Juice
2 Scallions, Chopped
1 Large Tomato, Diced
1 Small Cucumber, Peeled, Seeded, and Diced
2 Carrots, Diced
*Zest of 2 limes
1 lb. Sushi-grade Ahi Tuna, Cut Into ½” Cubes
Crushed red pepper to taste
Sea Salt and Black Pepper to taste
Fresh mint leaves (optional)
In a large glass bowl, combine the milk, lime juice, scallions, tomato, cucumber, carrots, *zest, salt and pepper.
Add the tuna and let marinate for 15 minutes.
Drain the excess liquid and serve immediately.