Beach Bum
Because the world is a wonder-full place, I am not in the office this week. So it’s time play the game of Where’s Amy? (Red and white striped shirt and round glasses optional.)

I’ll give you a hint, here there is sand…there is water….and, thankfully, there are cocktails with umbrellas and fruit.

Your second hint is what there is not. There is no school. There are no practices. No commute. No meetings. No emails. No laundry.

Finally, there is no cooking, or at least there is no cooking for me, which leads me to your last clue…the recipe below.

Happy Spring Break!

Hawaiian Tuna Poke Bowl  (Raw Tuna Salad)
Poke (pronounced poh-keh), a raw-fish salad that is ubiquitous at family gatherings, parties, tailgates, and supermarket delis across the islands. It is extremely simple to make—like tossing a salad—and uses few ingredients.

Ingredients
3 teaspoons dried wakame
12 ounces raw sashimi-grade tuna
3 ounces sweet onion
1 scallion, thinly sliced
1 teaspoon sesame seeds
4 teaspoons soy sauce
2 teaspoons toasted sesame oil
1 teaspoon honey
Crushed red pepper, to taste
Sea salt
Steamed rice
Avocado slices

Directions
Prepare the seaweed
Place wakame in a small bowl, cover it with boiling water and let it rest until it is rehydrated and tender (about 5 minutes). Drain and press with paper towels. Roughly chop the wakame and add it to a large bowl.

Make the poke
Cut the tuna into 1/2-inch cubes, dice the onion into 1/4-inch pieces, and slice the scallion into thin coins.

Add the tuna, onion, scallion, sesame seeds, soy sauce, sesame oil, honey, and crushed red pepper to the bowl. Season with a pinch of sea salt and gently fold the ingredients together to combine.

Taste and adjust the flavors: soy sauce, sesame oil, or crushed red pepper as desired.

Allow the poke to stand for 5 minutes at room temperature for the flavors to combine.

Serve atop a bowl of steamed rice with avocado slices.