Sashimi Tuna Salad Recipe with Sesame and Avocado
Shrimp and seafood are often a daunting challenge to new and seasoned cooks alike-- even when you work with the best rated appetizer recipes out there for seafood, it's all too easy to overcook or undercook it.
A great way to avoid that problem is by serving this raw Sashimi grade tuna, the way nature intended it to be eaten. Better still, you don't have to be a highly trained cook to make this easy summer appetizer come out absolutely fantastic every time.
Note: If you can't find toasted sesame seeds at the store, you can do this yourself very quickly in your own kitchen. Heat up a skillet to medium, add the sesame seeds and stir for three minutes. You're done! No oil necessary.
1 lb. sashimi grade tuna steak, diced
1/2 C. seedless cucumber diced
1 avocado (peeled, pitted, diced)
1/4 c. fresh green onion (chopped)
1-1/2 tsp. red pepper flakes
1 tbsp. toasted sesame seeds
1 tsp. lemon juice
1/2 tsp. orange juice
1 tbsp. sesame oil
1/2 C. soy sauce
Instructions: 1. Combine all your ingredients in a medium sized bowl. Stir gently so the avocado doesn't get mashed.
2. Fill a second larger bowl with ice, setting the small bowl with the fish mix down into it.
3. Chill this in the refrigerator for 10-12 minutes. Once chilled, plate the fish with a lush, crusty toast or crackers of your choosing.
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