Monday, March 17, 2008

Rachael Ray's Five Spice Sesame Sliced Tuna and Avocado

This recipe has all of my favorite flavors so I had to try it. It's pretty quick and easy to prepare.. it's one of Rachael's fifteen minute meals from her latest book. I also added an asian cabbage salad and some rice to the complete the meal, which added some extra time, but not too much.

Chinese five-spice powder is wonderfully aromatic and sort of like Indian curry: once all the spices come together it really creates a new flavor and you don't really taste the individual spices. It contains cinnamon, star anise, fennel, ginger, and cloves (plus mine has white pepper and licorice.. that makes seven but go figure).

Five-Spice Sesame Sliced Tuna and Avocado
Serves 2-3

  • 1/3 cup Balsamic vinegar
  • 3 Tablespoons honey
  • 1/4 tamari (aged soy sauce)
  • 1 avocado
  • (optional) little bit of lime juice
  • 2 Tablespoons veggie oil
  • 2-3, 4-6 oz tuna steaks (ahi or albacore)
  • 2 teaspoons Chinese 5-spice powder
  • Salt and black pepper
  • 1/2 cup toasted sesame seeds
  • 1/4 chopped chives
  • Lettuce or cabbage to serve with if you are not making the cabbage salad below.

  1. Combine the vinegar, honey, and tamari in a small saucepan. Bring to a bubble over medium-high heat, then reduce the heat and simmer for 6-7 minutes, until syrupy. Remove from heat.
  2. Halve and peel the avocado, then slice or cube them, whichever you prefer. If you have lime juice, squeeze a little bit over them to prevent browning.
  3. Heat the oil in a skillet over high heat. Season the tuna with the 5-spice powder, salt, and pepper and cook for 1-2 minutes on each side for rare, 5-6 minites for well-done. Combine the sesame seeds and chives in a shallow bowl. Slice the tuna thick and turn each slice in the sesame seeds and chives to coat.
  4. Serve with lettuce, cabbage, salad and or rice. Drizzle with the balsamic-soy dressing.

Asian Cabbage Salad
Serves 4

  • 1/2 small-medium green cabbage
  • 3 scallions, chopped
  • 2 Tablespoons sesame oil
  • 2 Tablespoons rice vinegar
  • 2 Table spoons toasted sesame seeds
  1. Chop the cabbage (don't forget to peel and toss the top layer as well as toss the core).
  2. Toss everything together except for the sesame seeds.
  3. Sprinkle the seeds on when serving.