Stuffed Avocado* Recipe

Time45m

Serves2

avocado, seared ahi tuna, cream cheese, sweet soy glaze, adobo crema, pickled red onions, tropical pico, black sesame seeds, white rice

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Ingredients

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1
Cook the Rice
Rinse the white rice under cold water until the water runs clear. In a pot, combine 1 cup of rice with 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes or until the rice is tender and the water is absorbed. Fluff with a fork and set aside.
2
Prepare the Ahi Tuna
Heat a skillet over high heat. Season the ahi tuna with salt and pepper. Sear the tuna for about 1-2 minutes on each side, until you achieve a nice crust while keeping the inside rare. Remove from heat, let cool slightly, and slice thinly.
3
Prepare the Cream Cheese
In a bowl, soften the cream cheese at room temperature or microwave it for 10 seconds. Mix in a pinch of salt and pepper to taste.
4
Prepare the Pickled Red Onions
If using store-bought pickled red onions, skip this step. If making your own, slice red onions thinly and soak them in a mixture of 1 cup vinegar, 1 cup water, and 1 tbsp sugar for at least 30 minutes.
5
Prepare Tropical Pico de Gallo
Dice tomatoes, onion, and pineapple. Mix with chopped cilantro, lime juice, salt, and pepper to taste.

6
Cut the Avocados
Cut the avocados in half and remove the pit. Scoop out a small portion of the flesh to create a larger cavity for stuffing, and set the scooped avocado flesh aside.
7
Stuff the Avocados
Spread a layer of cream cheese inside each avocado half. Add a layer of sliced ahi tuna on top of the cream cheese, followed by a generous scoop of tropical pico de gallo.
8
Add Toppings
Drizzle sweet soy glaze over the stuffed avocados. Top with a dollop of adobo crema and sprinkle with black sesame seeds.
9
Serve the Dish
Serve the stuffed avocados on a bed of the cooked white rice, and garnish with pickled red onions on the side.