Ahi Papayacano

 There was this incredible sale on Papaya, so I picked one up. 🙌 Now, what cool things could I do with this beautiful piece of fruit? I had an avocado and a cucumber that needed to be eaten, oh and some Ahi Tuna. 🤔 Hmm, spring mix and toasted brown rice....ok sounds like an amazing dinner to me.

Cook your brown rice according to the package directions. My brown rice took 45 minutes to cook so I started here first. To get toasted brown rice turn your eye up slightly above simmer. You will start to smell it toasting at about 35-40 minutes. Let it go for about 5 more minutes as you want it to toast and not burn. Once you turn off the heat add 1 tsp of olive oil and 2-3 tsp of rice wine vinegar. I love vinegar so I tend to be heavy handed with it. Taste a spoonful and adjust to your liking.

Slice your papaya in half length wise. Aren't those seeds cool? They are edible and have a taste of pepper and mustard. I'm going to dry mine and grind them up!!! I'm going to play with them in dressings, or in seasoning mixes or in place of pepper!!! I'm very interested in how to use these. Plus, the seeds and the fruit are very gut healthy. Look up Papaya Health benefits. ❤

Scoop out the seeds and set aside. Remove the outer skin with a peeler, slice and dice 2 cups. Set aside. I placed the rest of the fruit in a zip lock and placed in fridge for more recipes. Like I said, one is big and you will habe plenty to play with!! If you haven't tried Papaya fruit before it has the consistency of canalope, with a mild, less sweet, tropical flavor. So, so, so good!!

Dice 1 cup cucumber in the same way as the papaya. Skin on or off is up to you.

Cut Ahi Tuna into bite size chunks. Add to bowl for marinating. Dice 2 green onions and add to the same bowl. Add soy sauce and sesame oil. Place lid on bowl and gently roll around until tuna is coated. Place in fridge and marinate for 25 minutes. Every now and then go back to bowl and gently roll it around and place back in fridge.

Take a new bowl and mix 1 cup of mayonnaise, 1 tsp of white sugar, and 1 TBSP of chili sauce (or more if you like the heat.) Mix, place on lid and put in fridge.

Slice Avocado thinly longwise. We cut and then remove skins. Now it's time to assemble the Volcano!!! Place a handful of lettuce down. In a hamburger press scoop toasted brown and press to make a rice cake.

Place on spring mix.

Take a garnish cup and layer on the rest of the goodness. I started with the thin avocado around the bottom edges, and spoon in the papaya. I added a cucumber layer next, and then the ahi tuna. Gently press down.

Turn upside down on rice cake. Remove garnish cup slowly. It's ok if some of the pieces fall out of place. Imperfection is what I prefer. Take the mayo sauce and place in an icing bag. Drizzle down the sides like lava. Garnish with cilantro, seasame seeds and papaya seeds.

Enjoy!!

Ahi Tuna Papayacano

Serving Size: 2

INGREDIENTS:

1-2 cups of cooked Brown Rice
1 tsp olive oil
2 tsp of rice vinegar
2 cups diced papaya
1 cup diced cucumber
1 lb Ahi Tuna
2 green onions diced
1/3 cup of soy sauce
1 tsp of sesame oil
1 cup of mayonnaise
1 tsp sugar
+ 1 TBSP of Chili Sauce
1 Avocado
Handful of spring mix
Sesame seeds for garnish
Papaya seeds for garnish
Cilantro for garnish


Cook your brown rice according to the package directions. My brown rice took 45 minutes to cook so I started here first. To get toasted brown rice turn your eye up slightly above simmer. You will start to smell it toasting at about 35-40 minutes. Let it go for about 5 more minutes as you want it to toast and not burn. Once you turn off the heat add 1 tsp of olive oil and 2-3 tsp of rice wine vinegar. Taste a spoonful and adjust vinegar to your liking.

Dice Papaya and cucumber and store in fridge. Cut Ahi Tuna into bite size chunks. Add to bowl for marinating. Dice 2 green onions and add to the same bowl. Add soy sauce and sesame oil. Place lid on bowl and gently roll around until tuna is coated. Place in fridge and marinate for 25 minutes. Every now and then go back to bowl and gently roll it around and place back in fridge.

Take a new bowl and mix 1 cup of mayonnaise, 1 tsp of white sugar, and 1 TBSP of chili sauce (or more if you like the heat.) Mix, place on lid and put in fridge.

Slice Avocado thinly longwise and remove skin. Place a handful of lettuce down. In a hamburger press scoop toasted brown and press to make a rice cake. Place on top of lettuce.

Take a garnish cup and layer with the thin avocado around the bottom edges, and spoon in the papaya. Add a cucumber layer next, and then the ahi tuna. Gently press down.

Turn upside down on rice cake. Remove garnish cup slowly. It's ok if some of the pieces fall out of place. Imperfection is what I prefer. Take the mayo sauce and place in an icing bag. Drizzle down the sides like lava. Garnish with cilantro, seasame seeds and papaya seeds.