
Ingredients
- 250g Blue fin Tuna, cubed
- 1/4 cup red onion, sliced
- 1/3 cup cilantro, chopped
- 1/2 cup cherry tomatoes, sliced
- 1 ripe avocado, cubed
- 1/3 cup vegetable oil
- 1 lime, juiced
- 1 tbsp rice wine vinegar
- 2 tbsp soy sauce
- 2 cups cooked hot or reheated USA white rice
Materials
- Tongs
- Chefs knife
- Mixing bowl
- Plastic spatula
- 2 inch ring mold
- Baking sheet
- Parchment
- Dinner plate
- Papertowel
Directions
- Place rice mixture in ring mold on parchment lined baking sheet
- Repeat steps until mixture is finished
- Place the tray in the freezer for an hour
- Place formed crouton in frying pan and cook for 1 minute on each side until crispy
- Remove and reserve on a plate lined with paper towel
- In your mixing bowl combine soy sauce, vinegar, lime juice, cilantro and mix well
- Add onions, tomatoes and mix well
- To the bowl, add tuna and allow to marinate for 5 minutes
- Add avocado, then fold in rice croutons
- Plate and enjoy!