I served this appetizer last night for our friends and it was a great success. My son loves ahi but does not enjoy spice so I made him a separate batch, forgoing the chili, onion and avocado. He loved it and asked me to make it again for him tonight!
½ lb sushi grade ahi tuna, diced
2 tablespoons reduced sodium soy sauce
1 tablespoon rice wine vinegar
1 teaspoon toasted sesame seed oil
½ teaspoon dried chili flakes
½ teaspoon toasted sesame seeds (plus more for garnish)
1 scallion, chopped fine
¼ cup cucumber, peeled, seeded and diced
½ Haas avocado, diced
In a glass bowl, mix together the soy sauce, vinegar, oil and chili. Stir in the sushi, avocado, cucumber, onion and sesame seeds. Refrigerate for up to 2 hours before serving.
I like to serve this dish in wonton tacos for a delicious crunch in contrast to the creaminess of the tuna and avocado.