Ahi salad with plum, asian pear, and avocado recipe

Ingredients

• 2 tablespoons extra virgin olive oil
• ¼ cup finely minced shallot
• Pinch of freshly ground black pepper
• Pinch of kaffir Lime Salt (“Breakaway Flavor Blasts”) or kosher salt
• ½ pound sashimi-grade tuna, sliced ¼ inch thick
• 1 teaspoon pomegranate molasses
• 1 Asian pear, peeled, cored, and cut into small chunks
• 1 plum, pitted and cut into small chunks
• 1 large lime juice
• ½ avocado, peeled, pitted, and cut into small chunks
• 1 tablespoon pomegranate seeds (optional)
• 1 tablespoon finely chopped fresh cilantro

1. Heat the olive oil over medium heat in a heavy skillet large enough to hold all the ingredients. Add the shallot, pepper, and salt and cook for a few minutes, until the shallot softens. Turn off the heat and add the tuna slices, pomegranate molasses, pear, and plum. Stir gently but thoroughly. Add the lime juice and stir.
2. Let the tuna mixture sit in the pan a few more minutes, stir again, and divide among individual bowls. Add the avocado to each bowl, then the pomegranate seeds, then the cilantro. Serve at room temperature or, if you prefer, slightly chilled.