My fabulous guest-star, Lauren, has been my partner-in-crime since 3rd grade when I formally asked her to "be my best friend" on our first day of summer camp. Over the years, our shared love of food and cooking has led us to many disastrous messes in the kitchen (just picture pumpkin-bread batter spilled all over the kitchen counters and floor) . . . but let me promise you - this Ahi is a serious culinary success! Lauren once made this appetizer for a potluck at my apartment, and I have been dying to make it ever since!
The fresh ahi, mixed with the soy sauce, lime, and a nutty sesame taste is absolutely delicious and light. Add some avocado to that, and you've got all your bases covered! I mean, wait, wrong sport?
1 pound sashimi grade Ahi Tuna - to save time and effort,
have it pre-chopped for you at the seafood counter!
2 tbsp low-sodium soy sauce
2 tbsp rice wine vinegar
2 tbsp sesame oil
1 medium avocado - cubed
1/2 cup scallions - chopped
1 lime - juice
Salt & Pepper to taste
This appetizer pairs perfectly with your favorite chips, endive leaves, & cucumber cups. If you don't have a melon-baller, use a spoon to remove the middle of the cucumber, or just cut it into slices and top it with the ahi tartare (like a cracker!).
PS - WeekNight Bite is now on Instagram! Follow WNB here!