OMG, this tasty appetizer is a dream for those of us who love The Amazing Avocado! I experimented with my own variation on Chipotle Aioli -- which doesn't use egg yolk because Michael won't eat that -- and it turned out quite yummy!
Ingredients:
2 very ripe avocados, cut in half, pit removed
½ pound sashimi-grade tuna, diced into small squares
Crispy onions or shallots
Chipotle Aioli (Sort of):
1/2 very ripe Mexican avocado chopped
¼ cup sour cream
Freshly squeezed lemon juice of ½ lemon
1 clove garlic, minced
2 tablespoons vegetable oil
1/4 cup Chipotle Chiles in Adobo sauce, drained and rinsed of seeds, and chopped
Pinch of salt
Miso Marinade:
1 tablespoon dark miso paste
1 tablespoons sesame oil
1/4 cup Tamari sauce
The juice from ½ lemon
Pinch of salt
How To Make It:
Using a melon baller – expand the “cup” area of the avocado have so that it fits more of the Tuna Tartare stuffing. But just a little as you want to keep plenty of the avocado meat.
In a bowl, mix together all of the ingredients for the Miso Marinade and whisk until fully combined. Toss about half of the marinade with the Tuna Tartare. Add more as desired or save the remaining marinade for another use. Refrigerate to marinade. Can be made 2 hours ahead of serving.
In an emersion blender cup, add together all of the ingredients for the Chipotle Sauce and blend together using an emersion blender until smooth and creamy.
When ready to serve, pile a generous scoop of the Miso Tuna Tartare into the prepared avocado cups. Drizzle the Chipotle Aioli over – about ½ to 1 teaspoon. Dive in!