Ladies lunch today and this Ahi Tuna Appetizer was a big hit! It’s a couple of steps but well worth it! Save the leftover slaw and avocado sauce for the following night over brown rice and salmon.
Tuna Steak
Sesame Oil
Sesame Seeds
Sriracha
Soy sauce
ASIAN SLAW
Shredded Cabbage/Broccoli Slaw
Green onion, sliced thinly
Red peppers, chopped
Sesame Oil
Soy sauce
Ginger (optional)
Wasabi paste
Sugar
Lime juice
Cilantro, rough chopped
WASABI AVOCADO SAUCE
1/2 C sour cream
2 avocados, diced
Juice of one lime
Dash of kosher salt
Pinch cayenne pepper
1 tsp wasabi paste
Dash of sugar
Method:
Fry wonton wrappers until Golden.
Cut Ahi into bite size chunks. Toss with half of the chopped green onion, soy sauce, and Sriracha
Combine all slaw ingredients and let sit.
For Avocado sauce, blend avocados and sour cream until smooth.
Add remaining ingredients and blend until incorporated.
