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Parve
Easy
1 Hour, 30 Minutes
Diets 
I came up with this dish a while back and served it as a small-bite appetizer for many holiday and Shabbat fish courses. Then I realized: If it’s so good, why limit it only to weekends? So now I throw it into a taco or a bowl for a perfect light summer dinner — because good food is worth having multiple ways.
2 to 3 pounds tuna loin
salt, as needed
cracked pepper, as needed
1 tablespoon oil
1 and 1/2 avocados
zest and juice of 1 lime
1 teaspoon grated fresh ginger
1 tablespoon Gefen Olive Oil
1/2 teaspoon salt
1 small clove garlic or 1 cube Gefen Frozen Garlic
2 tablespoons fresh cilantro
1/2 cup Gefen Mayonnaise
2 tablespoons mirin
1 tablespoon rice vinegar
zest of 1/2 lime (reserve lime and remaining zest for Scallion-Ginger Sauce)
1 clove garlic, crushed or 1 cube Gefen Frozen Garlic
1/2 teaspoon salt
1/2 teaspoon black pepper
1 head red cabbage, grated
1 tablespoon chopped scallions
1 tablespoon toasted sesame oil
1 tablespoon fresh lime juice
zest of 1/2 lime
1 tablespoon mirin
1 teaspoon soy sauce
1 teaspoon minced Thai red chili
1 teaspoon grated fresh ginger
1 teaspoon honey
1 clove garlic, minced or 1 cube Gefen Frozen Garlic
salt, to taste
black pepper, to taste
tortillas, if serving as tacos
julienned cucumbers
cilantro or microgreens
lime wedges
Pat tuna dry, then generously salt on both sides. Pour cracked pepper onto a shallow plate and press tuna into pepper to coat.
Heat skillet over high heat, then add oil. Once oil is hot, sear tuna for 30 seconds per side, pressing down to achieve an even sear. Set aside and let cool.
Blend all ingredients in a blender until smooth and creamy.
Mix mayonnaise, mirin, rice vinegar, lime zest, garlic, salt, and pepper in a large bowl. Add cabbage and mix well, massaging until thoroughly coated. Let sit for a few minutes to soften.
Combine all ingredients and mix well. Refrigerate in an airtight container for up to two days.
To assemble bowls: Spread avocado cream in the bottom of a bowl, then add julienned cucumber and slaw and top with sliced tuna. Add more avocado cream and dress with scallion-ginger sauce. Finish with fresh cilantro and lime wedges.
To assemble tacos: Place julienned cucumber, slaw, and avocado cream inside a tortilla. Add sliced tuna and top with scallion-ginger sauce. Finish with microgreens or fresh cilantro and serve with lime wedges.
Photography by Chay Berger
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