Avocado & Sashimi Tuna

Here's a wonderful recipe adapted from a Bon Appetite article for those hot summer days. It's light and fresh with both savory and citrus tastes and seasoning. Pair this with a Pinto Gris for a a full body, perfectly acidic white from France's Alsace region. A French terrior of long history that often shares the table with the more popular but less complex Italian Pinot Grigio.

This is a light meal, but will work nicely with an additional vegetable dish. For a good summer idea and an easy make try a ratatouille. It's a surprisingly good pairing. Serves 3.

Dressing

Zest of 1 lime

2 tablespoons of water

2 tablespoons fresh lime juice

1 tablespoon sugar

2 tablespoons plus 2 tsp. soy sauce

2 tablespoons Champagne vinegar or white wine vinegar

2 tablespoons grated peeled ginger

3/4 pound of Sushi Tuna

olive oil, divided

Sea salt to taste (small pinch)

2 avocados, halved, pitted

3 radishes, thinly sliced

Chili oil (No chili oil? Try using siracha and olive oil)

Preparation

Dressing

Combine lime zest, lime juice, sugar, and water in a small saucepan, bring to a boil and let it cool covered. Strain through a fine-mesh sieve into a medium bowl and add soy, ginger and vinegar. Cover and chill...for several days if you want.

Tuna

Mince or small cube the tuna and toss with a drizzle of fresh extra virgin olive oil and salt to taste. Cover and chill.

Thin slice the radishes.

Put it together as follows:

Mash or completely smash the avocado and evenly spread over three small plates as the base of the dish. Add the cubed tuna on top, drizzle the tuna with the sauce (don't drown the dish with the sauce like the photo shows - drizzle it). Finish the dish by adding 3-5 slices of radishes on top of each mound of advocado and tuna. Lightly drizzle the radish slices with chili oil. If not using chili oil, the alternate would be to add a little siracha to olive oil and drizzle that.