Ingredients are measured, our cookbook is open, and the french baguette is cooling off. Lets do this.
Once your tuna has baked for about 15 minutes, dice it up and combine it with all of your ingredients except the soy sauce.
Stir well until it’s allll thoroughly combined. We’re almost there already!
Finally, add in the soy sauce to taste. It took me a while to figure out the amount that I wanted so I just kept adding until it tasted right. I’d say I used about 1/4 of a cup though. Trust your taste buds on this one.
Spoon your deliciously Asian Infused Tuna on top of a toasted piece of bread and enjoy the heck out of it. Stephen and I ate almost ALL of this in one setting. But we were hungry. And have big stomachs.
Asian Infused Tuna (slightly adapted from Jamie Oliver)
1 pound of tuna (I used a bit more), yellowfin or bluefin
1 ripe avocado, diced
Juice of 3 limes, to taste
1/2 of a red pepper, deseeded diced
3 tablespoons of sesame oil
4 tablespoons coconut milk
big handful of cilantro, finely chopped
2 heaping tablespoons of sesame seeds
1-2 tablespoons of fresh ginger, very finely chopped
soy sauce to taste, ~1/4 cup
Preheat over to 350 degrees F.
1) Bake tuna according to directions (~15-20 minutes). Once done, let cool.
2) Once cool enough, dice tuna into small chunks.
3) Combine all of your ingredients minus the soy sauce and mix thoroughly.
4) Add soy sauce to taste, about 1/4 cup.
It’s really that simple and SO TASTY!