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Rachael Ray: Just in Time
This plate is a knockout, fancy restaurant fare in minutes. It's great for entertaining and girls' night as well!
Serves 4



• 1/3 cup aged balsamic vinegar (eyeball it)
• 3 tablespoons honey (eyeball it)
• 1/4 cup tamari (aged soy sauce); eyeball it
• 2 avocados
• Juice of 1/2 lime
• 2 tablespoons vegetable oil (twice around the pan)
• 4 (6-ounce) tuna steaks
• 2 teaspoons Chinese five-spice powder
• Salt and black pepper
• 1/2 cup toasted sesame seeds
• 1/4 cup chopped chives
• 1/2 head iceberg lettuce or napa cabbage, shredded


Combine the vinegar, honey, and tamari in a small saucepan. Bring to a bubble over medium-high heat, then reduce the heat and simmer for 6 to 7 minutes, until syrupy. Remove from the heat.

Halve and peel the avocados, then slice them thick lengthwise. Squeeze a little lime juice over the slices to prevent browning.

Heat the oil in a skillet over high heat. Season the tuna with the five-spice powder, salt, and pepper and cook for 1 to 2 minutes on each side for rare, 5 to 6 minutes for well done, depending on your preference. Combine the sesame seeds and chives in a shallow bowl. Slice the tuna thick and turn each slice in the sesame seeds and chives to coat.

Scatter some lettuce on each dinner plate and top with the tuna and avocado. Drizzle with the balsamic-soy dressing.

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