So I am officially in “Beach Mode.” That’s about a month before R and I head to the beach. I’m throwing out the Easter candy, ice cream, and all things bad for me.
With R traveling so much, I sometimes don’t feel like getting out pots and pans just for me, myself and I. So, I have been trying to dish up some easy recipes that are also on the healthy side.
This one has fresh yellowfin tuna and avocado. You just cut everything up and layer it in a ramekin. Chill and dish out onto a plate. You could serve with wonton chips with this having Asian flavors, but I decided on plantain chips for a change.
I always like my food to look pretty. I find if you do, you’ll want to eat it more. Here the dish is packed into a ramekin and gently turned upside down for that “pretty” look.
(You could definitely also make this recipe for a fancy appetizer to impress your friends…)
I started with a lime, an avocado, a tuna steak, and coco mains (basically gluten-free soy sauce.)
I sprayed a ramekin with non-stick spray. Very important!!!I chopped approximately 1 tablespoon of cilantro.I cut an avocado in half. I scored it and gingerly spooned into a bowl.I topped the avocado with the cilantro, 1/8 tsp. kosher salt, and the juice of 1/2 fresh lime.I gently mixed together, trying to keep the avocado cubes in tact.I packed the avocado into the ramekin, filling up halfway. I had some left over and used it on my breakfast toast the next morning.I then finely diced the tuna.
I then added it to a bowl along with 1/2 tsp. white sesame seed, 1/2 tsp. black sesame seeds, and 1 1/2 tsp. coconut amigos (or soy sauce).I gently tossed this all together.I packed this on top of the avocado. I then covered and put in the fridge for 5-10 minutes while I cleaned everything up.
When I was to serve it up, I ran a butter knife around the inside of the ramekin to loosen everything up. I then turned it over onto a plate.I had to garnish it with a little more cilantro. I then served it up with the plantain chips. At around 380 calories, I had a delicious, satisfying meal for myself in about 15 minutes!!! And no pots and pans!!!
1 avocado, scored
juice of 1/2 lime
5 oz. fresh, tuna steak
1 tablespoon chopped cilantro
1/2 tsp. white sesame seeds
1/2 tsp. black sesame seeds
1 1/2 tsp. coconut aminos (or soy sauce)
1/8 tsp. salt
Spray a ramekin with nonstick spray. Spoon avocado gently into a separate bowl. Add cilantro, lime juice and salt. Gently mix. Spoon mixture into ramekin.
Finely dice tuna steak. In a separate bowl, add tuna, seeds, and coconut aminos. Gently mix. Add to the top of the avocado mixture. Press into the ramekin. Cover and refrigerate for 5-10 min.
Using a butter knife, run knife around the inside of the ramekin. Turn onto a plate and serve with plantain chips.