Tuna Sushi Two Ways
  by Amy Rabb-Liu

3 sushi grade tuna steaks, 1/2 lb each
1/2 seedless cucumber
1 large, very ripe avocado
basil leaves
mint leaves
4 small scallions
sushi rice (amount according to your usual rice appetites)
brown rice vinegar to taste
sugar to taste
5 Tbsp vegetable oil
3 Tbsp finely minced ginger (from a jar is good)
1 clove fresh garlic, finely minced
1 shallot, finely minced
juice from 1 1/2 limes
cayenne pepper
Toasted nori squares

Cook sushi rice in rice cooker, according to package.  
After it is cooked, sprinkle with vinegar and sugar and 
mix thoroughly.  Try using about 1 Tbsp vinegar, and 2 tsp 
sugar for 2 cups of cooked rice.  Mix thoroughly, taste, and
add more vinegar or sugar if you prefer.  Put in serving bowl.

When rice is about half done steaming, complete the rest 
of the preparation:

Make ginger vinaigrette:  Whisk together the oil, ginger, 
garlic, shallot, lime juice and cayenne (Start with one 
good shake of cayenne.)  After whisking, taste and add 
more of any ingredient as you prefer.  This will be a 
seasoning for some of the tuna, and will also be a dipping 
sauce.  Although I usually prefer fresh ginger, the minced 
ginger from a jar mixes better into the sauce.  (This sauce 
is inspired by Alfred Portale's Tuna Tartare recipe as 
presented on the Food Network website.)

Cut each tuna steak into two parts, the darker red part 
(the center) and the lighter colored outer edge.  The cut 
should divide each steak about in half.  

Cut the lighter parts of the tuna steaks into small squares.  
Put into mixing bowl, with about 1/3 of vinaigrette.  Wash 
and dry about 4 large basil leaves (or more smaller leaves) 
and about a dozen mint leaves.  Roll the leaves together and 
cut into a chiffonade.  Add to the bowl.  Mix well.  Let sit, 
stirring from time to time while cutting the rest of the tuna 
and the vegetables.

Take the dark parts of the tuna and thinly slice.  Lay the slices 
attractively on a platter.  Garnish with mint and basil leaves.

Peel the 1/2 cucumber.  Slice crosswise once, to make chunks 
about 2 inches long.  Cut each chunk lengthwise into four slices, 
then cut the slices into matchstick pieces.  Pile attractively 
on a serving plate.  Use just the white and light green parts 
of the scallions.  Cut into 1 1/2 inch lengths, and then cut 
vertically into shreds.  Put onto same plate.  Wash a pile of basil
leaves, and a pile of mint leaves and add these to the serving plate.

Cut the avocado in half, remove the pit and peel.  Slice thinly 
lengthwise.  Fan slices around edge of medium serving plate.  
Stir the tuna in the bowl once more, then pile attractively in 
the center of the avocado slices.  

Put squares of nori on platter.  Put remaining vinaigrette into 
a serving bowl.

Put everything on the table, and invite your fellow diners to 
assemble rolls according to their tastes.  The sauce can be used 
as a dipping sauce or drizzled onto rolls with a spoon.

Serves 4.  (If you want to increase the recipe, you can add 
one more tuna steak without increasing the sauce quantity.)

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