Summer Foodie Friday…Tuna Poke Bowl….Roasted Beet Salad

I happened to be near an Asian food market the other day and it was about lunch time. Tuna poke bowl sounded yummy and I hadn’t made it in awhile. Sooo good!

Here’s what you’ll need…

  • a small piece of sushi/sashimi grade tuna
  • 1/2 cucumber, peeled
  • 1/2 avocado
  • 1 TBS soy sauce
  • 1 TBS lemon or lime juice
  • 1 TBS sesame oil
  • toasted sesame seeds (optional)

Combine the soy sauce, juice and sesame oil in a bowl.  Chop the tuna, avocado, & cucumber into small bites and add to the bowl, mix well. (you can sprinkle with toasted sesame seeds for a nice added texture and taste…but I didn’t have any this time) Enjoy!!

On to the next thing….

I was in the mood to keep cooking after lunch….aaahhhh, summer, carefree, leisure time….. and my friend/neighbor, Carre, had brought over some fresh beets from her garden and I decided to roast them on the BBQ (because it was so f-ing hot here!) and make a beet & tomato salad with goat cheese to add to my dinner that evening. So easy, no cleanup, so delish!

right from the grill…upper right is already peeled
after you peel them…easy peezy!

Set your grill to medium-hi. Cut the greens off the beets and the little bottom root, so it can stand up (reserve the greens for another meal). Spray some Pam on tin foil. Rub the beets all over with oil…I happened to have garlic oil. Cover tightly and put on grill for about 45 minutes to an hour. Let them cool just a bit and then uncover. It’s then super easy to just rub the skin off the beets. Voila, you’ve made your own roasted beets. I combined them with some mini heirloom tomatoes, cucumbers and goat cheese and drizzled them with a roasted garlic oil and balsamic mix…and always some salt & pepper.

Bon Appetit!!

You cannot direct the wind, but you can adjust the sails!

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