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1/3 cup soy sauce
1 tablespoon white sugar
1 shallot, minced
1 jalapeno, minced
juice of one lemon
1 teaspoon sesame oil
½ teaspoon ground ginger
1 pound fresh tuna
1 avocado, cubed
1 tablespoon toasted sesame seeds
2 cups cooked rice, cooled
rice wine vinegar
In a medium bowl combine soy sauce, sugar, shallot, jalapeno, lemon juice, sesame oil, and ginger. Set aside. Cut the tuna into ½ inch chunks and add to the marinade bowl, along with the avocado. Serve immediately, topped with sesame seeds, or refrigerate until ready to serve. Sprinkle a little vinegar over the rice, then top with the tuna avocado mixture.
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