Tuna Avocado Recipe

Prepare tuna

Pat the ahi tuna dry with paper towels, then trim any sinew. Using a sharp knife, finely dice the tuna into roughly 1/4-inch pieces and transfer to a chilled mixing bowl.

Prepare produce

Peel, pit and dice the avocado into 1/4-inch cubes. Seed and small-dice the cucumber. Thinly slice the green onion and chop the cilantro if using. Add avocado, cucumber, green onion and cilantro to the bowl with the diced tuna.

Add sesame seeds

Toast the sesame seeds in a small dry skillet over medium heat for 1–2 minutes until fragrant and lightly colored, shaking the pan frequently. Allow to cool slightly, then add to the tuna and avocado mixture.

Whisk together the soy sauce, sesame oil, rice vinegar, sriracha, lime juice and honey in a small bowl until the honey dissolves and the dressing is glossy.

Pour about two-thirds of the dressing over the tuna-avocado mixture and gently fold 6–8 times to combine without mashing the avocado. Taste and add more dressing if desired, but avoid overdressing so the mixture remains chunky.

Cover and refrigerate the mixture for 10–15 minutes to allow flavors to marry (do not refrigerate longer than 30 minutes to keep avocado color and tuna texture optimal).

Spoon the tuna-avocado mixture onto wonton chips, tortilla chips, crostini or in small bowls for serving. Drizzle remaining dressing sparingly over the top if desired.

Garnish with extra toasted sesame seeds and a few microgreens or cilantro leaves. Serve immediately so chips stay crisp.