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OxfordPress.com

Asian-Infused Tuna

This recipe is from Jamie Oliver's "The Naked Chef Takes Off" (Hyperion, $34.95). Oliver is famous for his freewheeling recipes that easily adapt to individuals' likings. Instead of precise amounts, he gives ranges or says to use as much as suits your taste. So feel free to sample and tweak along the way. The lime juice "cooks the tuna," so don't be dismayed if your ruby-red fish turns brown.

8 servings

1 pound high-quality tuna, bluefin if possible, finely diced

1 ripe avocado, peeled and diced

1 to 2 jalapenos or other chiles, seeded and finely chopped

1/3 cup chopped cilantro, or to taste

1 to 2 teaspoons peeled and finely chopped fresh ginger

Juice of 3 to 5 limes, or to taste

3 tablespoons Asian sesame oil

4 tablespoons coconut milk

2 tablespoons soy sauce, or to taste

2 heaped tablespoons sesame seeds

In a bowl, combine tuna, avocado, 1 jalapeno, cilantro, 1 teaspoon ginger and juice of 3 limes, and toss gently to combine. Add sesame oil, coconut milk and soy sauce, and toss gently to combine. Taste and adjust seasonings. Sprinkle with sesame seeds.

Serve on toast or crackers.

Per serving: 208 calories , 5 grams carbohydrates, 1 gram fiber, 15 grams fat (4 grams saturated), 22 milligrams cholesterol, 286 milligrams sodium.

Note: Eating raw fish poses some risks and should not be served to those with compromised immune systems, the elderly or children.