Since I started working for Seattle Fish, I've had access to amazing fish and seafood. The first thing I brought home from the office was #1 yellowfin tuna (best stuff money can buy...in my eyes). You can purchase sushi grade tuna online at Chef's Fresh Fish and have it on our door tomorrow morning. A few simple ingredients and some time in the fridge will make a beautifully flavored topping for rice crackers or cucumber slices. Skip the chips and dip at your next party...and take it up a notch.
-1/2 lb (about 8 ounces) sushi grade tuna
-2 Tbsp toasted sesame oil
-juice of 1/2 lime
-splash of unseasoned rice vinegar
-2 Tbsp soy sauce
-1 Tbsp minced cilantro
-1 Tbsp Sriracha sauce
-1 avacado, diced
-rice crackers or 1 seedless cucumber to serve
First, slice your tuna into about 1/4 inch slices, then 1/4 inch strips and then about 1/4 inch dice (cubes).
In a small bowl whisk together 2 Tbsp toasted sesame oil, juice from 1/2 lime, splash of unseasoned rice vinegar, 2 Tbsp soy sauce, 1 Tbsp minced cilantro and 1 Tbsp sriracha sauce. Place the diced tuna in the dressing and toss to evenly coat. Place in the fridge for 30 minutes.
While it is marinating in the fridge, dice the avacado. Right before serving pull out the tuna and carefuly fold in the avacado cubes.
Serve a spoonful of the tuna on rice crackers or thinly sliced english (seedless) cucumber.