Tuna & Avocado* Recipe

Prepare tuna

Pat the ahi tuna dry with paper towels. Trim any sinew or dark bits. Using a sharp knife, dice the tuna into 1/4-inch (6 mm) cubes and transfer to a chilled mixing bowl.

Prepare avocado

Halve and pit the avocado, then scoop the flesh out and dice it to approximately the same size as the tuna. To minimize browning, toss the avocado gently with 1/2 teaspoon lime juice if desired, then add to the bowl with the tuna.

Slice scallions

Trim the root ends of the scallions and thinly slice on a bias. Reserve about 1 tablespoon of the green tops for garnish and add the rest to the bowl with the tuna and avocado.

Make dressing

In a small bowl or measuring cup combine 2 tablespoons soy sauce, 1 teaspoon rice vinegar, 1 teaspoon toasted sesame oil, 1 teaspoon honey, 1 teaspoon fresh lime juice, 1 teaspoon toasted sesame seeds, 1/4 teaspoon kosher salt, and 1/8 teaspoon black pepper. Whisk until honey is dissolved and mixture is homogenous.

Toss salad

Pour the dressing over the tuna, avocado, and scallions. Using a rubber spatula, gently fold the ingredients together with 6–8 strokes until evenly coated — be careful not to mash the avocado. Taste and adjust seasoning (a pinch more salt or a drop more lime) if needed.

Plate the tossed tuna and avocado in a shallow bowl or on a small plate, forming a loose mound in the center.

Mound the prepared wakame salad on top of or beside the tuna mixture (about 3/4 cup total).

Sprinkle 1/2 cup crispy wonton strips over the top to add crunchy texture. If using store-bought strips, break larger pieces so they sit evenly.

Garnish with reserved scallion tops, microgreens or cilantro if using, and a light dusting of extra sesame seeds.

Serve immediately so the wonton strips remain crisp. Optionally provide extra soy sauce or spicy mayo on the side.