Ingredients
Avocado-wasabi sauce:
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1/2 avocado
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1 teaspoon (5 milliliters) minced ginger
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1 garlic clove, minced
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1 tablespoon (15 milliliters) rice vinegar
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1/2 tablespoon (8 milliliters) wasabi paste
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1 tablespoon (15 milliliters) soy sauce
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1 teaspoon (5 milliliters) chili oil
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1 teaspoon (5 milliliters) sesame oil
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1/2 teaspoon (3 milliliters) salt
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1 tablespoon (15 milliliters) lime juice
Avocado tuna tartare:
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450 grams sushi-grade tuna
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1 tablespoon (15 milliliters) sliced red onions
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2 tablespoon (30 milliliters) fresh lime juice
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1 tablespoon (15 milliliters) sesame seeds
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1 teaspoon (5 milliliters) sesame oil
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1 teaspoon (5 milliliters) soy sauce
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1 avocado, peeled, pitted, and chopped into bite-sized pieces
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2 tablespoons (30 milliliters) green onions, finely chopped
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Salt and pepper
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Avocado-wasabi sauce (see recipe)
Directions
Avocado-wasabi sauce:
- Place all ingredients in a food processor and blend until smooth.
- Reserve for plating.
Avocado-tuna tartare:
- While you are prepping the other ingredients, put tuna in freezer to keep cold.
- In a medium-sized mixing bowl, combine red onions, lime juice, sesame seeds, sesame oil and soy sauce.
- Remove tuna out of freezer and cut into bite-sized pieces. (Tuna should be easier to cut since it has been kept cold.)
- Add pieces of tuna and avocado to mixing bowl and stir to combine. Be careful not to stir too vigorously as this will mash the avocado.
- Season with salt and pepper.
- Refrigerate for 15-20 minutes to infuse flavors.
- Smear avocado-wasabi sauce on a presentation plate of your choice.
- Add avocado tuna tartare to plate.
- Garnish with green onions and serve immediately.
