This is a super simple, super healthy, super fast appetizer that will blow you away.  Brenda and I actually make a dinner out of it



1 clove garlic, minced


The directions are simple.

  1. Cut tuna into quarters lengthwise. Pour sesame oil over tuna; turn to coat evenly. Refrigerate 30 minutes. Mix black sesame seed, pepper, and salt on a large plate. Coat tuna with black sesame seed mixture, pressing firmly so mixture adheres to the tuna
  1. Heat oil in large skillet over high heat. Add tuna; sear 2 minutes per side. Remove from skillet; set aside to cool
  1. For the Wasabi Citrus Aioli, mix mayonnaise, paprika, lemon and lime peels and juices and garlic in medium bowl with wire whisk until well blended. Cover


  1. Slice tuna into 1/8-inch thick slices. Place 1 slice of tuna on each cucumber slice. Top each with a small dollop of Wasabi Citrus Aioli and Slice of fresh mango

Enjoy this with a nice French Rose from the Province region (you don’t have to… its just what we do J  )


Bella Vita Deconstructed Pineapple Guacamole


Living on a boat and being around amazing chefs taught us to think differently and to take chances.  The next time you want a snack, or a light lunch, try this amazing variation on traditional guacamole







The amounts for the ingredients are merely guidelines. Adjust quantities to suit your taste.  Also, if you have leftover ingredients, put them in a bowl and mash them together to make an amazing traditional pineapple guacamole.






Bella Vita Amazing Tuna Poke


3/4 pound sashimi grade tuna steak, diced

1/2 cup diced cucumber

1 avocados – peeled, pitted and diced

1/4 cup chopped green onion

1 tablespoon fresh ginger

1 1/2 teaspoons red pepper flakes

1 tablespoon toasted sesame seeds

1 1/2 teaspoons lemon juice

1/4 cup soy sauce

2 teaspoons sesame oil


In a medium bowl, combine the tuna, cucumber, avocado, ginger, green onion, red pepper flakes and sesame seeds. Pour in the lemon juice, sesame oil and soy sauce.  Stir carefully to blend, but don’t mash the avocado. Place this bowl into a larger bowl that has been filled with ice. Chill in the refrigerator for 15 minutes, but no longer – the freshness of the fish will be lost.