Miriam's Tuna Nachos

3 wonton wrappers, cut in half
Vegetable oil for deep frying
2 oz (60 g) sashimi-grade tuna, chopped
1/4 ripe avocado, cut into small cubes
1 green onion, finely chopped
1 jalapeno pepper, with seeds, finely chopped
Garnishes: kaiware (japanese radish sprouts), toasted sesame seeds

SAUCE:
1 tbsp (15 ml) kewpie (japanese mayo)
1/2 tsp sesame oil
1/2 tsp soy sauce
1/4 tsp sriracha chili sauce


Heat 2 inches of oil in a frying pan over medium heat. While oil is heating, mix all the sauce ingredients together in a mediom bowl. Add the tuna, avocado and green onion to the sauce and toss to combine. Fry the wontons wrappers for about 40 seconds, until golden brown, then drain on paper towel. Arrange 3 nacho chops on each plate and top with dollop of the mixture. Place a jalapeno slice on top and some tobiko. Garnish and serve.

Serves 2.

*can fry wonton wrappers 4 hrs in advance.
* substitution: instead of using fried wontons, use fresh endives

Pita Chips with Feta dipping sauce

Cut pita breads in 4. I cut them into smaller pieces.  Drizzle with olive oil, salt and oregano.

Put in a preheated oven at 400 degrees for 5-10 minutes depending on size.

Mix Greek yoghurt crumbled feta, lemon juice, olive oil and dried dill. Add salt if needed.

Voila! Healthier than chips!

Lemonade

1 3/4 cups white sugar

1 1/2 cups lemon juice

8 cups water

1. In a small saucepan, combine sugar and 1 cup water. Bring to boil and stir to dissolve sugar. Allow to cool to room temperature, then cover and refrigerate until chilled.
   Remove seeds from lemon juice, but leave pulp. In pitcher, stir together chilled syrup, lemon juice and remaining 7 cups water.