After Christmas, there is nothing better than a good, fresh and light dish.
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Ingredients
Dressing
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2 teaspoons finely grated lime zest or 4 kaffir lime leaves
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2 tablespoons fresh lime juice
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1 tablespoon sugar
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2 tablespoons plus 2 tsp. soy sauce
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2 tablespoons red vinegar
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2 tablespoons grated peeled ginger
Tuna
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10 ounces albacore or bigeye tuna, minced
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2 tablespoon olive oil, divided
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1 teaspoon minced seeded red or green Thai or serrano chile
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1 teaspoon minced shallot
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Kosher salt
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1 avocado, halved, pitted
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4 radishes, thinly sliced
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Chili and spice Olive Oil
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Recipe Preparation
Dressing
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Combine lime zest, lime juice, sugar, and 2 Tbsp. water in a small saucepan. Bring to a boil; remove from heat. Cover and let cool completely. Strain through a fine-mesh sieve into a medium bowl.
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Whisk in soy sauce, vinegar, and ginger to lime mixture to blend. DO AHEAD: Dressing can be made 2 days ahead. Cover and chill.
Tuna
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Toss tuna with 1 Tbsp. olive oil in a medium bowl; add chile and shallot; season lightly with salt. Scoop avocado flesh into another medium bowl; mash with remaining 1 Tbsp. olive oil. Season with salt.
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Divide avocado among small bowls. Top each with some tuna mixture, then 1/4 of the radish slices. Spoon dressing over avocado and drizzle radishes lightly with chili oil.