Spicy Tuna Avocado Cucumber Appetizer with Pickled Ginger

• Seafood

  • 1 1/2 lbs Ahi tuna, fresh

• Produce

  • 2 slices Avocados
  • 1 Chives, Fresh
  • 2 English cucumbers
  • 1 Pickled ginger

• Condiments

  • 2 tsp Gluten free soy sauce
  • 1 Lemon juice, fresh
  • 1/4 cup Mayonnaise, organic
  • 2 tsp Sriracha sauce
  • 1 tsp Wasabi, powder

• Baking & Spices

  • 1/4 tsp Pepper, fresh ground
  • 1 Sea salt
  • 1/4 tsp Sea salt
  • 1 Sesame seeds, Toasted
  • 1 Shichimi togarashi

• Other

  • 1/2 cup Furikaki

Found on jeanetteshealthyliving.com

Description

Directions

• Cut tuna into long, even pieces, about 1 inch in width and height (you want a square surface area). Save irregular pieces of tuna for tuna tartare or other use. Place furikake, salt and pepper in a pie dish and mix together. Coat all sides of tuna in furikake mixture. Heat a cast iron skillet on medium heat until hot. Place tuna pieces in pan and cook 30 seconds on each side until just brown. You want the tuna to remain raw inside. Remove from pan and let cool. You can refrigerate the tuna at this point until serving time (tuna should be used the same day as you purchase it). When ready to use, slice into 1/4 slices (I got about 60 pieces from 1 pound of tuna)
• Score cucumbers lengthwise with a fork. Slice into 1/4 rounds (you can slice these ahead of time and lay them on a paper towel; cover and refrigerate.
• Sprinkle avocado slices with a little fresh lemon juice and salt.
• In a small bowl, mix together wasabi powder and soy sauce.
• In another small bowl, mix together mayonnaise and sriracha sauce
• Lay cucumber rounds on a serving platter. Place a slice of avocado on each cucumber round. Top with a slice of tuna. Drizzle a tiny amount of the wasabi soy sauce on top. Top with a small dollop of sriracha mayonnaise. Place a small piece of pickled ginger on top.
• Sprinkle toasted sesame seeds, shichimi togarashi and minced chives on top of appetizers and over platter.