I had a bit of a disastrous run a few weeks ago: reached about the 4 mile mark and then, whump! my iffy knee totally gave out. Couldn’t bear my weight at all; tried to keep running through it (“Think of Joe Simpson” I told myself sternly) but to no avail. I hobbled all the way home. Via Brockley Market and a Dark Fluid coffee, mind you, so it wasn’t all bad news.
Anyway, I’ve been wary of running outdoors since then: at least if I’m at the gym on the treadmill and my knee starts to play up, I’ve got low-impact options on hand so that I can get some form of a workout. Man alive, it’s dull though! Not so bad on the short runs, which are done and dusted within 30 minutes or so, but on the longer ones of 90-100 minutes it’s boooring. Which is why they have TV screens that you can plug your headphones into on the machines, I guess. So again, not all bad news: I’ve been introduced to the larger-than-life engagingness of Guy Fieri, salivated over (and subsequently made – I’ve included the recipe and a photo at the end of this post) his Ahi Poke and have chortled over a re-run of Ugly Betty (Wilhemina: “Well, of course I’m worried, Marc. But when someone gives you chintz, you can do two things: A) whine about the fact that it’s an upholstery fabric, or B) turn it into a fabulous bolero jacket.”)
My knee has been pretty well-behaved on my last few runs and, having done a long one yesterday, it was only a shortish one on the agenda for today anyway. Plus, need I even mention it, the sun, the sun, the glorious sun! Gym, grim. So I ran in one of my favourite parks. It was ace. Golden light, blossoming trees, dappy dogs, happy people. And my knee didn’t bother me once.
That’s a photo of my Ahi Poke, and below is the recipe that I used. I upped the amounts on the macadamias and chilli, and served it over rocket/ arugula and ribboned zucchini/ courgette to make it into more of a ‘meal.’ I’m not sure where you’d get Maui onions from in the UK but I gather they are a sweet onion so I used a red onion instead. Ask your fishmonger (I went to the wonderful F.C Soper in Nunhead) for sashimi-grade tuna.
1 pound fresh ahi (yellowfin tuna)
1 teaspoon finely chopped macadamia nuts
1 teaspoon toasted sesame oil
1 teaspoon soy sauce
1/4 teaspoon dried red pepper flakes, optional
1/4 cup shaved Maui onion
2 tablespoons finely sliced green onions
Freshly cracked black pepper
1/8 cup finely julienned, toasted dried seaweed
Cut the ahi into 3/4-inch cubes and put in a large mixing bowl. Add the nuts, sesame oil, soy sauce, chili flakes and salt to taste. Lightly toss together. Then add the Maui onions and green onions and lightly toss to combine. Season with additional salt if needed and black pepper to taste. Garnish with the seaweed.