Seared Tuna Avocado Boats

My fiancé Eric loves fish (especially sushi) so much that I swear he’d eat a raw fish straight out of the ocean. Although these avocado boats aren’t quite that, they’re absolutely incredible for seared tuna lovers.

I sear tuna that’s been coated in black sesame seeds, and toss the tuna in an amazing soy ginger vinaigrette, placed oh-so lovingly in an avocado boat. This is Eric’s heaven!

My STEP-BY-STEP VIDEO below will help guide you through the recipe. Subscribe to my YouTube channel for recipe videos every week!

 

 

 

Makes: 2 tuna avocado boats

Prep time: 20 minutes

Cook time: 10 minutes

Total time: 30 minutes

The Ingredients

1 avocado, relatively firm

½ pound fresh ahi or albacore tuna

3-4 radishes, julienned

Small bunch scallions, finely chopped

1 tablespoon sesame oil

1 tablespoon black sesame seeds (sub white sesame seeds if needed)

1 tablespoon soy sauce

2 tablespoons white balsamic vinegar

½ teaspoon fresh ginger, minced

Red pepper flakes, to taste

 

 

 

The Steps

For the vinaigrette: in a medium bowl, stir together soy, white balsamic, fresh ginger, and red pepper flakes.

For the tuna: coat fresh tuna in sesame oil and then roll evenly in sesame seeds.

Preheat pan over high heat. For medium-rare, sear the top and bottom of the tuna for 2 minutes each side. Use tongs to hold the other sides of the tuna against the hot pan to sear all other exposed areas for at least 30 seconds. Use two forks to gently pull apart the tuna enough to check the inside for desired doneness. Tuna should be nicely seared on all edges with a reddish-pink middle for medium-rare. If tuna is too rare, sear top and bottom of tuna for an additional 1-2 minutes each.

When done, transfer tuna to cutting board and cut tuna into slices against the grain (perpendicular to the natural lines running through tuna). Then cut slices into small cubes of tuna. It’s okay if the tuna is falling apart a bit!

To plate: toss tuna in vinaigrette. Slice avocado in half lengthwise, removing the pit. Spoon tuna into the “bowl” of the avocado (where the pit was), letting pieces fall out of the avocado onto the plate. Garnish with radishes and scallions. Serve room temperature or slightly chilled.

 

 

 

The Steps with Video

My STEP-BY-STEP VIDEO below will help guide you through the recipe. Subscribe to my YouTube channel for recipe videos every week!

YouTube video

 

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