Ingredients
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3 3/4 lbs very fresh tuna steaks
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1 1/4 cups olive oil
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1 cup freshly squeezed lime juice (please not the bottled)
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2 1/2 teaspoons wasabi powder
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2 1/2 tablespoons soy sauce
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2 1/2 tablespoons kosher salt
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1 1/2 tablespoons fresh ground black pepper
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1 1/4 cups minced scallions, white and green parts (12 scallions)
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5 ripe Hass avocadoes
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1 1/2 tablespoons toasted sesame seeds
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2 tablespoons hot red pepper sauce
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3 1/4 tablespoons minced fresh jalapeno peppers, seeds removed
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5 limes, zest of, grated
Instructions
- Cut the tuna into 1/4-inch dice and place it in a very large bowl.
- In a separate bowl, combine the olive oil, lime zest, lime juice, wasabi, soy sauce, hot red pepper sauce, salt, and pepper.
- Pour over the tuna, add the scallions and jalapeno, and mix well.
- Cut the avocados in half, remove the seed, and peel.
- Cut the avocados into 1/4-inch dice.
- Carefully mix the avocado into the tuna mixture; so that the lime juice covers thewm. (To prevent discoloration).
- Add the toasted sesame seeds, if using, and season to taste.
- Allow the mixture to sit in the refrigerator for at least 1 hour for the flavors to blend.
- Serve on crackers.