It may be september already, but temps are still in the 90’s. And, as such. Who wants to cook?

Even if the governor wasn’t telling us not to fire up our appliances, who would? It’s simply too hot.

Ergo, it’s time for blue fin carpaccio.

It doesn’t get more refreshing than this.

Ingredients:

6 - 8 thin slices of sashimi grade blue fin tuna

7 avocado slices

7 radish slices

7 jalapeño slices, with seeds for extra spice

1 Tbsp cilantro leaves

1 -2 Tbsp ponzu

Directions:

Cover tuna slices with saran wrap. Use a meat pounder to flatten. Place flattened tuna on a large plate.

Top with avocado, radish, jalapeño, and cilantro. Drizzle to taste with ponzu.