Every summer my mum comes to visit for a few weeks. We start our morning by brewing delicious Dominican coffee and having café con leche while we make breakfast, talk about our plans for the day and tidy up. By tidying up, I mean she goes into full cleaning mode ( honestly, I've never know of someone to love cleaning as much as my mom does)
We have also been walking around the city quite a lot, and showing my stepdad on his first visit to Canada, a few of the places that make me love Toronto so much. I had been looking forward to taking him to the St. Lawrence Market because of our shared love of cooking. We got pastéis de nata at carrousel bakery that reminded me of the ones in Belém and spent a few hours in food heaven. From seeing squid ink pasta being made, to trying fresh watermelon juice, St. Lawrence Market is my idea of paradise right here at home.
Well known for its fresh seafood, this is where you want to go if you want to find the best selection of fish in the city, including my favorite, sushi grade Ahi- tuna. Ever since I went to Hawaii and fell head over heels in love with Poke, I've been making it at home. Yesterday while at the market, I bought some Ahi tuna and a new recipe came to mind. There's something about walking into a market and getting inspired by the sights and fresh ingredients.
Last week I posted a recipe for avocado toast with roasted shrimp, that has been on repeat at home so why not try a version with Poke? One that you can have for a Friday night in and that you can have ready in 25 minutes. In comes Poke toasts! If Ahi tuna is not your thing or hard to find in your area, you can also make Poke with salmon, just make sure it's always sushi grade, which you'll definitely find at the St. Lawrence market.
This recipe doesn't get easier. Marinated tuna in sesame oil and soy sauce, spiced with chili flakes, pickled onions, avocado and cucumber, toping thick slices of toasted buttery brioche buns. Friday night calls for it with a glass of wine (or two) for good measure!
1 340 grams sushi grade Ahi tuna
3 tbsp sesame oil
2 tbsp soy sauce
1/ 2 tsp chili flakes
2 green onions - chopped
2 tbsp sesame seeds
½ medium red onion - thinly sliced
2 tbsp white vinegar
1 medium avocado thinly sliced
⅓ cup chopped cilantro
Cut the Ahi tuna in 1 inch pieces and place in a bowl with sesame seeds, soy sauce, chili flakes, and half of the chopped green onions. Let rest for 25 minutes. Place the thinly sliced onion in a bowl with 2 tbsp of vinegar and 2 tbsp water for 5 minutes.
Toast the buns and top with sliced red onions, sliced avocado, sliced cucumber, poke, extra sesame seeds, cilantro and green onions.
This post was made in collaboration with 150 buns of summer, however all views, opinions and recipe development are my own.