PREP TIME: 30 MINUTES
1 lb sushi grade fresh Ahi tuna
⅓ cup olive oil
2 limes, zested
⅓ cup freshly squeezed lime juice
½ tsp wasabi powder
½ TBS coconut aminos (paleo substitute for soy sauce)
½ TBS sriracha
½ TBS kosher salt
¼ teaspoon black pepper
⅓ cup minced whole scallions (white and green parts, around 12 total)
2 ripe avocados
¼ TBS toasted sesame seeds (optional)
2-3 cucumbers, cut into rounds
Cut tuna into ¼ inch cubes and place in a large bowl.
In a smaller bowl, combine the olive oil, lime zest, lime juice, wasabi, coconut aminos, sriracha, salt, and pepper.
Pour this mixture over the tuna, add the scallions, and stir well to coat all pieces.
Cut the avocado into ¼ inch dice.
Gently mix the avocado with the tuna, so that the lime juice covers them completely (this prevents browning).
Add the toasted sesame seeds, if using, and season to taste.
Chill in the refrigerator until ready to serve, and enjoy with cucumber rounds.Print