Today, my local grocer had fresh, sashimi grade tuna and ripe avocados. I took that as a sign to make this fresh and tasty appetizer. And I love these steel martini glasses. They're such a great little bowl for a tuna tartare.
How to Make It:
Miso Sauce: Whisk the following together.
1 tablespoon sesame oil
2 tablespoons soy sauce
1 tablespoon rice vinegar
1 tablespoon brown miso paste
1 tablespoon fresh lemon juice
1 teaspoon wasabi paste
1 teaspoon roasted sesame seeds
Then toss in diced tuna (about 1/2 cup) and let that marinade for an hour.
Avocado mixture: Mix together 1 ripe avocado, 2 tablespoons diced peeled/seeded cucumber, 1 teaspoon diced shallot, 1 teaspoon fresh finely chopped cilantro, juice from 1/2 lime.
The avocado mixture will serve as the bottom layer. Spoon over the tuna mixture. Drizzle more of the miso sauce over the top. Sprinkle with toasted sesame seeds.