Tuna Avocado Poke Bowl

This was not on my meal plan at all, but after seeing Jaida's post for Salmon Avocado Poke Bowl on Sweet Beginnings, I knew I had to make it straight away. But with fresh tuna instead of salmon.  I changed up the recipe a little, adding lemon juice and jalapeno.  This meal was amazing.  Miss F totally turned up her nose, she had some rice and that was it.  I ate the entire bowl.  It was amazing.  One of the best things I have made in a while.  I will certainly be trying this with salmon, but I loved it with tuna.

Tuna Avocado Poke Bowl

1/3 cup soy sauce
1 tablespoon white sugar
1 shallot, minced
1 jalapeno, minced
juice of one lemon
1 teaspoon sesame oil
½ teaspoon ground ginger
1 pound fresh tuna
1 avocado, cubed
1 tablespoon toasted sesame seeds
2 cups cooked rice, cooled
rice wine vinegar

In a medium bowl combine soy sauce, sugar, shallot, jalapeno, lemon juice, sesame oil, and ginger. Set aside. Cut the tuna into ½ inch chunks and add to the marinade bowl, along with the avocado. Serve immediately, topped with sesame seeds, or refrigerate until ready to serve. Sprinkle a little vinegar over the rice, then top with the tuna avocado mixture.

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Tuna Tacos

My friend Harmony brought the best hostess gift my last dinner party: fresh tuna. Her husband catches it and I am always so grateful when I get some. I have been wanting to make a spin on tuna tartare, taco style.  Frying the wonton wrappers into a taco shell was a little tricky, but so very worth it.  Marinated tuna, fresh avocado and quick pickled carrots and cucumber make for one amazing dinner.  Radishes might also be a tasty addition.  Miss F refused to have any, her loss.  She is a traditional taco girl, but I much prefer these to regular tacos.  I may have eaten three for dinner.

Tuna Tacos

1 tablespoon soy sauce
2 teaspoons rice wine vinegar, divided
1 teaspoon Sriracha
1 teaspoon sesame oil
½ teaspoon sesame seeds
1 lime
½ pound tuna, diced
8 wonton wrappers
½ cucumber, sliced
1 carrot, peeled and shredded
1 avocado

Whisk together the soy sauce, one teaspoon of vinegar, Sriracha, sesame oil, sesame seeds and juice from half of the lime together in a small bowl. Toss the tuna in the sauce, refrigerate until ready to serve.

Fry the wonton wrappers while folded in half in oil over medium high heat until golden brown, about one minute. Drain on paper towels.

Toss the cucumber and carrot with the remaining teaspoon of vinegar, salt to taste. Mash the avocado with the juice from the remaining half of the lime.

Fill the wonton shells with the tuna mixture, then avocado and top with the cucumber-carrot slaw.

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Seared Tuna with Sesame Cucumber Salad

When Miss F is in school, I often eat leftovers for lunch, especially now that C is not home during to eat any leftovers with me during the week. But that can get old quickly. Most fish cooks up amazingly fast, but nothing is as fast as seared tuna.  I am semi-obsessed with cucumber salad and since the cucumber plants were the one thing that survived in the garden this summer, this dish was destiny.  The whole thing takes less than 10 minutes to make, which is certainly faster than any drive thru lunch option and about 100 times better tasting. And a shout out to my friend Harmony: I need more tuna!

Seared Tuna with Sesame Cucumber Salad

1 cucumber, peeled and seeded
2 teaspoons sesame seeds
2 teaspoons rice wine vinegar
½ teaspoon soy sauce
½ teaspoon sesame oil
½ teaspoon Sriracha
pinch of sugar

1 tablespoon vegetable oil
2 tuna steaks

Slice cucumber thinly, preferably with a mandolin. Toast the sesame seeds in a dry skillet until golden brown. Whisk together the rice wine vinegar, soy sauce, sesame oil, sugar, and Sriracha. Toss the cucumbers with the dressing and sesame seeds. Set aside.

Heat the oil in a medium skillet over medium-high heat. Sear the tuna a minute or two per side. Plate and top each steak with the cucumber salad.

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Seared Asian Tuna

C hates anything that comes from the sea. Seafood is one of my most favorite foods. This has always been a struggle. Growing up, our neighbor across the street often brought us fresh caught tuna, it was always a favorite of mine and a very special treat. I remember being at my friend Laura's house when I was a little kid (around 5 years old) and being offered a tuna fish sandwich. I thought "how lucky are these kids to get tuna for lunch!" Then, they served me the sandwich. I nearly vomitted right then and there. Still to this day, I will not eat tuna fish salad or any other mayonnaise based meat salad. Shudder. So, I guess I can see how C hates seafood...marriage is all about compromise. But I have lured Miss F over to my side, she loved this!

Seared Asian Tuna
serves 1

1/4 pound tuna steak
1 tablespoon soy sauce
1 teaspoon spicy sesame oil
1 teaspoon rice wine vinegar
1/2 teaspoon minced ginger
1 tablespoon sesame seeds

In a small bowl, stir together the soy sauce and sesame oil. Divide into two equal parts. Stir the rice vinegar and ginger into one part and set aside as a dipping sauce.


Spread the sesame seeds out on a plate. Coat the tuna with the remaining soy sauce mixture, then press into the sesame seeds to coat.

Heat olive oil in a cast iron skillet over high heat until very hot. Place the tuna in the pan, and sear for about 30 seconds on each side. Serve with the dipping sauce over white rice.

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