Monday, May 01, 2006

japanese picnic and wiffleball

Perfect weather calls for dining outdoors while the sun sets at 8pm.

I hanker after raw tuna despite all my mother's warnings about mercury.

Spicy Tuna Tataki

2 scallions
3 tuna steaks
3 t sriracha sauce

In a food processor, first blitz the scallions, and then add the raw tuna steaks. Mush together with sriracha sauce (the key ingredient to spicy tuna). Keep cold.

Wasabi Potato Salad

3-4 medium sized red potatoes
3-4 scallions minced
3 t chopped parsley
4 boiled eggs (10 minute eggs)
3 T wasabi mayonaisse
salt and freshly ground pepper to taste

Nori sheet in matchsticks (optional, cut with scissors)

Boil the potatoes for 20 minutes. Add eggs into the pot at the halfway point. In the meantime, mince scallions and parsley. After the potatoes are finished dice them. In a large bowl place diced potatoes and peeled boiled eggs in. Throw in the rest of the ingredients, mashing the boiled eggs with a fork into uneven pieces.

Serve with Green-Mint Ice Tea.

Green-Mint Ice Tea

1/2 c boiling water
2 Green-Mint teabags
24 cubes of ice
6 c cold water

Steep the tea for 10 minutes. Put tea in a pitcher and add the ice, and then add the rest of the water and stir.

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