Soy & Ginger Tuna Steaks with Fresh Avocado

Cook the rice. Pour the water in a medium saucepan set over high heat and bring to a boil. Add rice, stir well and reduce heat to low. Cover and cook for 12-15 minutes. Remove from heat.

​Whisk the 2 tablespoons of water and cornstarch in a small glass and set aside.

In a small saucepan set over medium heat add the olive oil, garlic and ginger. Stir for just a minute and add the soy sauce, water and brown sugar. Stir well and bring to a simmer. Reduce heat to low, cover and leave to simmer for about 5 minutes. Remove from heat and put the sauce through a sieve over a bowl. Discard the garlic and ginger in the sieve and return the sauce to the pan over medium heat. Bring back to a simmer and add the tablespoon of cornstarch mixture and stir well until it thickens, about 30 seconds. Remove from heat.

In a medium skillet set over high heat, add the remaining tablespoon of olive oil for about a minute. Add tuna steaks and cook each side for about 5 minutes or until cooked through. Remove from heat.

Spoon equal amounts of rice onto two plates. Top with the tuna steak then avocado. Pour over sauce and sprinkle over spring onions and sesame seeds. Serve immediately.