Spicy Poke Salad

I have such an appetite for fresh and raw during the summer months.  The heat just makes my body crave something that's easier to digest, and there's nothing more satisfying than a combination of fresh fish and greens.  And as much as I love New York for its variety, I find we're severely lacking when it comes to food that's raw, fresh, and accessible.  Hopefully, that will change soon. Since my appetite has been fairly indecisive lately, I decided to go back and recreate one of my favorites.  Fresh sushi-grade tuna mixed with fresh greens, creamy avocado, and crunchy seaweed.  A delicious combination on its own or paired with this savory dressing.  Like most people, I once had an aversion to preparing raw fish, but over the  years, I've learned that the preparation is just a small part of the challenge.  If you get the best fresh ingredients, store it correctly, and prepare it quickly, you'll find it just as satisfying as the restaurant-quality raw.

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Spicy Poke Salad

1/2 - 1 pound sushi-grade ahi tuna, cubed

1/2 bunch of scallions, sliced

Dried seaweed, chopped

1 teaspoon sesame seeds

1 whole avocado, pit removed and cubed

2 tablespoons of light soy sauce

1 teaspoon of sesame oil

A few pinches of red chili flakes

A few dashes of chili oil

Juice from half a lime

Prepare dressing by whisking together soy sauce, sesame oil, chili flakes, chili oil, and lime juice. In a large bowl, combine scallions, seaweed, sesame seeds, and avocado. Add dressing and toss to make sure everything is evenly incorporated. Serve immediately.