Serves 6 to 8
¾ pound fresh tuna steak
4 T. olive oil
Grated zest of 1 lime
3 T. freshly squeezed lime juice
½ t. wasabi powder
1½ t. soy sauce
6 dashes Tabasco sauce
1½ t. kosher salt
1 t. freshly ground black pepper
2 minced scallions, white and green parts (¼ cup)
2 t. minced fresh jalapeno pepper, seeds removed
1 ripe Hass avocado
1 t. toasted sesame seeds
Dice the tuna into ¼-inch pieces and place in a medium bowl. In a small bowl, combine the olive oil, lime zest, lime juice, wasabi, soy sauce, Tabasco, salt and pepper. Pour over the tuna, add the scallions and jalapeno, and mix well.
Cut the avocado in half, remove the seed. Dice the avocado into ¼-inch squares while in its peel but not cutting through the peel, and use a spoon to scoop out the diced fruit. Carefully mix the avocado into the tuna mixture. Add the toasted sesame seeds and season to taste.
Allow the mixture to sit in the refrigerator for at least an hour for the flavors to blend.
Serve on crackers.