Ingredients:

  • 8 oz (225g) sushi-grade Ahi tuna, chilled
  • 1 tbsp (15ml) gluten-free tamari
  • 1 tsp (5ml) toasted sesame oil
  • 1 tsp (5ml) fresh lime juice
  • 1 tsp (5ml) rice vinegar
  • 1/4 tsp (1.25g) grated fresh ginger
  • 1 ripe avocado, diced into 1/4-inch pieces
  • 1 tsp (5ml) lime juice
  • 1/2 tsp (2.5g) wasabi paste
  • 1 pinch salt
  • 1 tbsp (15ml) sliced green onions
  • 1 tsp (5g) toasted sesame seeds
  • 1 tsp (5ml) extra virgin olive oil
  • Microgreens or cilantro leaves

Instructions:

  1. Pat the Ahi tuna fillet completely dry with paper towels to remove excess moisture. Place the fillet in the freezer for 10–15 minutes to firm up.
  2. Using a sharp knife, slice the chilled tuna into 1/4-inch planks, then strips, and finally precise 1/4-inch cubes.
  3. In a small chilled bowl, whisk together the tamari, toasted sesame oil, lime juice, rice vinegar, and grated ginger until the oil is fully integrated.
  4. Toss the diced avocado with lime juice, wasabi, and salt until just coated.
  5. Place a ring mold in the center of the dish and press the avocado mixture firmly into the bottom half of the mold.
  6. Gently fold the tuna cubes into the prepared dressing, then spoon the tuna atop the avocado layer.
  7. Carefully lift the mold, drizzle with extra virgin olive oil, and garnish with sliced green onions, toasted sesame seeds, and microgreens or cilantro.