Quick Tako Poke

• 1/2 pound cooked tako (I had a good sized arm), thinly sliced, on the bias, into coins
• 1/3 cup green onion, thinly sliced
• 1 heaping teaspoon gochujang (Korean fermented soy/chili paste)
• 1/2 teaspoon tamarind paste
• 2 teaspoons Meyer lemon juice, divided
• 1 teaspoon sesame oil
• 1 teaspoon canola oil
• 1/2 teaspoon wheat-free tamari (can substitute soy sauce if necessary)
• 2-3 teaspoons roasted black sesame seeds

1. In a small bowl, combine gochujang, tamarind paste, and one teaspoon of lemon juice. Stir to combine.
2. Meanwhile, heat oils in a small skillet. Add gochujang mixture and using a heatproof spoon, combine with oils to make a sauce. Let the mixture bubble for a moment or two, before adding tamari. Stir to incorporate and remove skillet from heat. Let sauce cool for five minutes.
3. Place sliced tako in a bowl. Add sliced green onions, cooled sauce, and reserved teaspoon of lemon juice. Stir to combine. Cover bowl with plastic wrap and let it chill in the refrigerator at least an hour and up to overnight. Stir in black sesame seeds before serving. Enjoy with that cold beer, if so inclined.

coins, green onion, gochujang, tamarind paste, lemon juice, sesame oil, canola oil, soy sauce, sesame seeds

Taken from food52.com/recipes/11593-quick-tako-poke (may not work)