Dinner last night turned out so wonderful. The tuna recipe is mine, but I extracted ideas for it from many different places. I think that it is finally damn near perfect! Ben grilled the cheese burgers, they were soooo good! We bought the patties from our local Fred Meyer. They use the trim from all their butchering, and grind it there. Then they mix the burger with blue cheese crumbles and a Cajun type steak seasoning. The patties are ~ 1/3 lb. each. I like to melt Colby jack cheese on them right before they are done. For the buns I usually peruse the bakery for whatever looks good. Last night it was Kaiser rolls topped with sesame seeds. Unless I am doing something specific or special I only spread a little mayo on my bun. These cheese burgers are so good they don’t need anything else! Unless it is a special occasion, I am trying to keep my focus on one, maybe two, items at a time. Otherwise it just becomes too time consuming, and expensive. So last night the only other thing we had was frozen tator tots over cooked in the oven (I like my potatoes crispy). To dip them, I made fry sauce: ½ c. mayo, 1Tbsp Ketchup, and 1tsp. Franks Red Hot. Just as a side note: I will probably use the ~ symbol a lot, but unless I am baking all of my measurements are approximate. I never measure when I am cooking, but I think that I eyeball things pretty well. So, unless I am using someone else’s recipe, my measurements will be educated guesses.

¼ c. mayo

1 tsp. sriracha

2 Ahi tuna steaks (¼ in. cubes)

1 English cucumber peeled, grated, and excess water squeezed out.

1 med. avocado thinly sliced mixed with the juice of ½ lime to retain color.

Mix mayo, sriracha, and tuna together. Place mold rings (greased with a very thin layer of sesame oil) on serving plates layer ingredients in this order:

-Tuna mixture

-Cucumber

-Tuna mixture

-Avocado

-Remaining tuna mixture

Refrigerate for ½ to 1 hr. (if desired). Remove mold rings. Top with garnishes. Drizzle each with ~ 1Tbsp. of dressing. Serve immediately.

Dressing:

1 Tbsp. sesame oil

3-4 Tbsp. Ponzu

2-3 tsp. prepared wasabi paste.

Wisk all three ingredients together.

Garnish with white and black sesame seeds and sliced green onion.