Sortof Sushi

I saw this recipe on some food show on PBS, can't remember which one, but it was for a quick Ahi Tuna dish. It is indeed very quick--I whipped it up for JB & me in about 15 minutes, but it tastes all gourmet n stuff. (The least I could do for him letting me crash all week in his Brooklyn pad). Sort of like a version of the avocado tuna cucumber roll, but without the seaweed. So, here's the recipe. Serves 2:

Shopping List:
1 lb Ahi Tuna
2 lemons
Yoghurt
One Cucumber
One Avocado
Brown Rice (or any kind you prefer)
SeaSalt & Coarse Pepper

The sauce
Plain Yoghurt. The fattier the better, though lowfat is fine too, it just tends to be soupier. One cucumber, peeled, halved, seeded (scoop out with a spoon), and chopped. Whip the yoghurt up with a sqeeze of 1/2 lemon, a tad bit of salt, and throw in the cukes.

The Avocado
Peeled, Pitted, and sliced. Squeeze on the other 1/2 lemon.

The Fish:
Heat a large skillet to HIGH heat, cover bottom of pan in Grapeseed Oil or some other oil good for cooking at high heat (not OliveOil, which I know now thanks to Dean the Dream). Season the tuna with a lot of pepper, and a little seasalt (i think i used too much, but it was balanced out w/the yoghurt and no salt in the rice). Sear it quickly on each side; you really only need 30 seconds or up to a minute on each side, depending on how rare you want it. The meat is so good, I think it's best the rarer you cook it--which of course makes it closer to sushi, but it's good for people who shudder at sushi too. Slice and plate over rice, stack in the avo, and drizzle it all with the sauce. Yummers.