Tuna Avocado Sashimi Salad
This recipe is my interpretation of a dish served at The Blue Ox in Lynn, MA. I made it this past weekend for a dinner party and it was gone before I thought to take a picture. Easy, extravagant and tasty.
1/2# sushi grade tuna
1/3 english cucumber
2 scallions
1/2 avocado
3 T cilantro (chopped)
1 T mayonaise
Juice of 1/2 lemon
1/2 t salt
Dash wasabi powder
Ground black pepper to taste
Dice tuna into small cubes. Seed cucumber and dice into small cubes. Chop scallions. Dice avocado into small cubes. Wash and mince cilantro. Combine all ingredients in a bowl and adjust seasonings to taste. Serve with homemade lavash, hard crackers or kettle-cooked potato chips. Serves four as an appetizer.
Note: Can be made ahead of time by combining all ingredients except for the avocado. Cube and combine the avocado just before serving.
