Five-Spiced Sesame Tuna and Avocado Rachael Ray   From Every Day with Rachael Ray September 2007 FOUR SERVINGS 2 avocados Juice of 1/2 lime 1/3 cup balsamic vinegar (eyeball it) 1/4 cup tamari (dark soy sauce) 3 tablespoons honey (eyeball it) 2 tablespoons vegetable oil Four 6-ounce tuna steaks 2 teaspoons Chinese five-spice powder Salt and pepper 1/2 cup toasted sesame seeds 1/4 cup snipped chives 1/2 head iceberg lettuce, shredded 1. Thickly slice the avocados lengthwise and coat with the lime juice to prevent browning; set aside. In a small saucepan, over medium-high heat, bring the vinegar, tamari and honey to a low boil. Lower the heat and simmer until syrupy, 6 to 7 minutes. Set aside. 2. In a large skillet, heat the oil over high heat. Sprinkle the tuna with the five-spice powder and season with salt and pepper. Place the tuna in the skillet and cook, turning once, until just browned, 1 to 2 minutes on each side. Slice the tuna and top with the sesame seeds and chives. 3. Divide the lettuce among 4 plates and top with the tuna and avocado. Drizzle with the dressing.

Skirt Steaks with Deconstructed Guacamole Grape-Stuffed Sausage Meatballs with Flatbread Spanish Shrimp and Chorizo Skewers with Especial Couscous Casablanca Burgers My Oh Mahi, That's a Good Fish Taco See All Rachael Ray's 30 Minute Meals See All Recipes ADVERTISEMENT

ADVERTISEMENT