Ingredients:

  • 8 oz sashimi-grade Ahi tuna, chilled
  • 1/2 tsp toasted sesame oil
  • 1/4 tsp sea salt
  • 1 tbsp soy sauce (low sodium)
  • 1 tsp rice vinegar
  • 1 tsp lime juice, freshly squeezed
  • 1/2 tsp fresh ginger, finely grated
  • 1 tsp honey
  • 1 small (100g) ripe avocado, diced into 1/4 inch cubes
  • 1 tbsp chives, finely chopped

Instructions:

  1. Place your mixing bowl and knife in the freezer for 10 minutes before starting to ensure temperature control.
  2. Using your chilled knife, slice the Ahi tuna into 1/4 inch (6mm) uniform cubes.
  3. Dice the avocado into matching 1/4 inch cubes and toss them immediately with a squeeze of lime to prevent oxidation.
  4. In a small vessel, whisk together soy sauce, rice vinegar, lime juice, grated ginger, and honey until the honey is fully dissolved.
  5. Place the chilled tuna cubes into the chilled bowl. Drizzle with sesame oil and salt, tossing gently to coat.
  6. Pour the dressing over the tuna. Using a rubber spatula, gently fold in the diced avocado and chopped chives until just combined.
  7. Press the mixture into a ring mold or ramekin for a professional stack presentation.