T I N N E D S E A F O O D
FISH IN A CAN FISH IN A CAN
OCTOPUS, CUCUMBER, + PERSIMMON SALAD
serves 2
2 tins of cooked octopus in olive oil (I like the spiced octopus from Jose Gourmet)
2 fuyu persimmons peeled and cut into small pieces (make sure they are just barely soft to the touch, too firm and they’ll be crisp like apples and not really sweet enough, too ripe and they’ll be like gobs of jam in the bowl, but either way they’re delicious so do whatever you want.)
3 Persian cucumbers diced into quarters and salted (prep them first, toss them in salt in a bowl, and when you’re ready to assemble everything drain off any liquid that has been pulled out)
1 serrano pepper finely chopped
2 tbsp furikake (you can find this in almost any specialty store now, but if not just finish with some white and black sesame seeds, some torn up nori, and salt)
chunk sea salt to taste
drizzle of olive oil to finish
for dressing
3 tbsp ponzu
1 tbsp mirin
1 squeeze of a half of lemon
1 tsp honey
WHISK TOGETHER!
start with your cucumbers, salt, toss, and set aside while you do the rest of this (per my last email!)
whisk your dressing together.
drain the olive oil from the tinned octopus.
toss the octopus and cucumbers in the dressing.
toss the pieces of persimmon around the bowl (if you had tossed them they might have gotten a little banged up and turned to mush!)
finish with Serranos, furikake, a drizzle of olive oil, and chunky sea salt