2/3 cup of white or brown rice
3 tablespoons of soy sauce
2 tablespoons of fresh lime juice
2 tablespoons of mirin
8 ounces of sushi grade ahi tuna cut into 1/2 inch dice
1/4 cup of macadamia nuts chopped
1/2 avocado cut into 1/2 inch dice
1/2 cup of fresh pineapple diced
1/2 jalapeno thinly sliced
1/4 cup of scallions sliced
- In a small Circulon Elementum Saucepan, cook the rice according to package directions. Set aside, covered if serving warm or uncovered if serving room temperature.
- In a small bowl, combine the soy sauce, lime juice, and mirin. In a medium bowl, combine the tuna and 1/4 cup of the soy sauce mixture, tossing gently. Set aside 5 minutes.
- Meanwhile, in a small Circulon Elementum Skillet over medium-low heat, toast the macadamia nuts, stirring frequently, until lightly browned, about 2 minutes. Transfer to a plate and set aside to cool.Gently stir the avocado into the tuna mixture. Arrange the rice in bowls and top with the tuna mixture. Arrange the pineapple, jalapeno, and scallions around the tuna. Drizzle with the remaining soy sauce mixture, sprinkle with the macadamia nuts, and serve.