Grilled Tuna and Avocado Dip

I am going on 166 days on crutches.  I feel like it's been 1666 days.  Or maybe even 11,666 days.  Being on crutches just feels normal.  I forget what it's like to not be carting them around with me.  I've got one strategically placed permanently in the Jeep, one by the front door, and one by the back door.  They are always at the ready.  

I forget what it's like to not get dropped off at the front door of a store so I don't have to walk from the parking lot.  I forget what it's like to pass up the handicapped parking spot.  I can't remember a time where I walked to Starbucks without having pain in my leg.  Or a time when I offered to actually walk down Michigan Ave. just for the fun of it.  

BUT, with all that being said, I'm starting to see a light at the end of the tunnel.  I walked to Starbucks and back today without crutches.  The man I see everyday selling Street Wise outside of the Southport Starbucks commented to me that I was making progress not carrying a crutch with me today.  I kidded with him that I'd made it TO Starbucks, but hoped I had enough energy to make it back to the apartment.  Success.   The girl taking my Starbucks order today offered me a free drink because I came in without my crutches.  I guess a crutch is good for something then?  

I'm thrilled to be seeing true progress.  A sign that regular workouts, spin classes at the gym, and pool dates, are not so far off, and instead of dreaming about them, I can actually get out and go to them.  My fingers are crossed that this feeling lasts, and the crutches stay tucked away in Mom and Dad's basement for many years to come.  

Did anyone buy lottery tickets?  I was all caught up in the hype of the mega millions, but didn't actually but a ticket for myself.  

Andy: There are about 15 people ahead of me at the grocery store buying lottery tickets

Me: You should get us a ticket.

Andy:  Us?  I got my ticket.  What are you bringing to the table?

Me: Aren't we an "us"?  Like peas and carrots?

2 hours later after the drawing...

Andy: We still aren't rich.

Me: Glad we are back to being a "we" when "we" don't win.

A couple of weeks ago, I was reading my friend Caroline's Blog, and came across the post "A Tuna to Remember".  Since I have a love for all things tuna, I was immediately intrigued as to what she was going to be posting about.  I couldn't have asked for a better recipe. I can eat tuna raw, overcooked, seared, out of a can packed in water, or out of a can packed in oil, and it will all taste good to me. I read Caroline's blog on a Thursday, and by Saturday night, Andy and I had invited another couple over to join us for dinner.  There wasn't a question in my mind that this dip would be served as our appetizer along with Rick Bayless' Smoky Pork Tinga Tacos as our main dish.  

Fresh tuna isn't the cheapest thing in the world to purchase.  Don't get me wrong, it is totally worth it, but when entertaining, it tends to get a bit expensive.  My go-to tuna purchase is usually from Whole Foods, at a whopping $24.99/pound.  We do most of our grocery shopping at Jewel, and I eyed the tuna there, and it didn't look half bad.  It was a bright reddish/pink color and looked above average.  I went ahead and bought 2 pieces.  And it ended up working great.  The combination of the raw tuna with the creamy avocado, is just perfect.  The bite of lime juice gives it the final touch.  I served this with....like you couldn't guess...green bag tortilla chips.

Grilled Tuna and Avocado Dip

adapted from "Barefoot Contessa at Home"

print this recipe

Zest of 2 limes

Juice of 2 small limes

2 teaspoons soy sauce

10-15 dashes Tabasco sauce

2 teaspoons of honey

1/2 red onion very small dice

1/2 teaspoon prepared wasabi

4 ripe avocados, medium dice

1 pound fresh ahi tuna

Olive oil

Salt and Pepper

Green bag tortilla chips

In a bowl whisk together the lime zest, lime juice, soy sauce, Tabasco sauce, honey, red onion, 

with 1/4 cup of olive oil. Season with salt and pepper. Set aside.

Prepare the tuna by brushing the olive oil on both sides as well as salt and pepper. Sear the fish (just slightly) on the grill.  About 2 minutes on ea. side. Let rest for 5 minutes, then roughly chop. You want the 

center to be raw.

In a medium bowl add the avocado (salted), the tuna, and then slowly add in the marinade (to taste). I used all of the marinade.