Friday night, my mom and I had seared tuna served with an orange-and-avocado salsa, and a side of grilled veggies. We had some berries and cream for dessert.
- Cut away peel of an orange a slice away each wedge of the fruit from the pulp. Leave the pieces of orange relatively large, although you may want to chop each in half.
- Dice an avocado and some red onion, and mince 2 tbsp of cilantro.
- Whisk juice of 1 lime, the orange juice squeezed from the remaining pulp, salt, pepper, and a dash of cayenne (or dice jalapeño if available).
- Combine the juice mixture with the fruits and cilantro, stir, and serve over seared tuna steaks.
On Sunday night, the girlfriend and I ate the remaining tuna. I seared it and served it over spinach with bell pepper, avocado, and orange slices. The dressing was an orange-lime-cilantro vinaigrette. We also made another batch of the Thai carrot ginger soup from last week.