cravings

I was reading through one of my cookbooks and found a recipe for a tuna and avocado bowl that sounded really appealing. Then I remembered what I always order when I go to Thaifoon for lunch. And then I couldn't stop thinking about it. I had fresh tuna steaks, so all I had to get were avocados. I took what I liked from both dishes and made my own version, which I absolutely loved. I think we'll be eating it a lot this Summer.

 This dish has just the right balance of fresh and rich and bright flavors. And fresh tuna is perfected in combination with fresh ginger. One of my favorite ingredients. Ever.

 And one major appealing part of this dish is that it takes about 5 minutes to put together. The tuna should definitely be served pretty rare, and other than the rice, that's the only thing that gets cooked. So cook your rice ahead of time, or you'll be sitting around waiting for it and picking at the succulent pieces of fish and avocado. Yum!

Tuna and Avocado Rice Bowl
serves 4

3 medium tuna steaks
3 avocados
canola oil
juice of 1/2 lime

for the dressing: (approximate measurements, adjust to taste)
toasted white sesame seeds
2 tablespoons soy sauce
1 tablespoon garlic infused olive oil, extra virgin olive oil, or sesame oil
1/2 tablespoon grated fresh ginger
juice of 1/2 lime
1/4 t sugar or honey
1 scallion, minced

1. Season both sides of the tuna steaks with salt. Heat a tablespoon of canola oil in a large skillet over medium-high heat. Sear the tuna on one side, about 1.5 minutes. Flip over, and sear the other side. Remove from heat and let rest.
2. Peel and dice the avocado into a 1 inch dice. Sprinkle with juice of half a lime.
3. In a large bowl, whisk together all of the ingredients for the dressing. Add all of avocado and tuna and toss to combine. Serve over rice and garnish with more toasted sesame seeds.