I just can’t pass up ahi tuna when the fish monger has it, but you have probably figured that already. This is a simple tartar with some creamy avocado and some crispy micro greens on top, the perfect meal for a hot summer night.
10 oz ahi tuna, diced into 1/4 inch squares
1 TBSP sesame seed oil
1 TBSP soy sauce
Zest of 1 lime
1 TBSP toasted sesame seeds
Pinch of espelette pepper
Salt and pepper
Sriracha sauce to taste
1 avocado, thinly sliced
Combine all but avocado and micro greens, toss to combine.
Serve over 1/2 sliced avocado, top with micro greens and a squirt of sriracha.
Simple is usually good, in this case it is great! This is a 5 minute main! Perfect for the crazy weeknight meals.
1/4 c toasted sesame seeds
2 4 oz pieces of ahi
Dump sesame seeds in a shallow bowl large enough to fit your fish. Press ahi into the sesame seeds, flip and repeat on the other side.
Hear a cast iron skillet over high heat. Add sesame crusted ahi and cook 30 seconds to 1 minute per side.
Serve with wasabi and soy sauce.
Hummus seems to be my go to lately for lunch. Mix it up spread it on bread with some sliced radishes, avocado and sprouts – it’s the perfect lunch and oh so healthy. This week it’s cilantro hummus – the color is amazing and taste – yummy!
2 cans chickpeas, drained
4 cloves garlic
4 TBSP lemon juice
3 TBSP toasted sesame seeds
1 tsp salt
2 TBSP olive oil
1/4 c cilantro leaves
1/2 tsp paprika
Toss all ingredients in a blender or food processor add 1 cup of water and blend. Add more water 1/4 c at a time if needed. Purée until smooth.
Makes 2 cups.