Open-faced Tuna Avacado Sandwich

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1 clove garlic
½ lime, juiced
2 avocado, chopped
6 grape tomato, chopped
¼ c cilantro, chopped
¼ t chipotle powder
¼ t cumin, ground
Pinch of salt
2 T pistachio oil
1 tuna steak
3 eggs
3 slices pumpernickel bread, lightly toasted
3 t goat cheese crumbles
Lime sauce, see below
Heat garlic in microwave for 10 seconds then mince.
Combine garlic, lime, avocado, tomato, cilantro, spices and salt until well macerated but still chunky.
Heat oil in skillet and sear tuna on both sides for about 30 seconds.
Remove tuna and cook eggs over easy.
Slice tuna into 1 cm wide strips
Cover each slice of lightly toasted bread with 1/3 of the avocado mixture.
Place and egg on the avocado, then arrange the tuna on top of the egg.
Sprinkle the cheese over the tuna and drizzle with lime sauce.
Lime sauce:
½ lime, juiced
1/8 t chipotle powder
1 t honey
1 t arrow root powder
½ T butter

Heat juice, chipotle, honey and arrow root until it starts to boil.
Remove from heat and stir in butter.


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