Ahi-Avocado Poke

Post date: Aug 23, 2014 2:48:39 PM

For A Crowd:

Dressing:

1/2 C. soy sauce

2 T. wasabi powder

1/2 C. rice vinegar

1/2 C. lemon juice, freshly squeezed

4 lbs. ahi tuna, cubed

8 Persian cucumbers, semi-peeled and cubed into 3/4" chunks

4 medium avocados, peeled and cubed

1/2 C. scallions, finely sliced (as for cold tofu)

1/2 C. sesame seeds, toasted

For 10-12:

Dressing:

1/4 C. soy sauce

1 T. wasabi powder

1/4 C. rice vinegar

1/4 C. lemon juice, freshly squeezed

2 lbs. ahi tuna, cubed

2 medium avocados, peeled and cubed

4 Persian cucumbers, semi-peeled and cubed into 3/4" chunks

1/4 C. scallions, finely sliced (as for cold tofu)

1/4 C. sesame seeds, toasted

If ahi is frozen, thaw cubes overnight in fridge. Combine dressing ingredients and set aside. Drain and chill tuna. Prep cucumbers, scallions, and sesame seeds.

Just before serving time, prep avocados. Add dressing to tuna, avocado, cucumbers, and scallions. Mix gently. Arrange tuna mixture into individual serving portions. Garnish with toasted sesame seeds.

Prep Notes from 2013 LNY Dragon:

FRIDAY

oSlice scallions and store in Ziploc bag.

oCombine dressing ingredients and chill in lidded container.

SATURDAY

AM:

oDrain tuna and keep chilled.

oToast sesame seeds. Set aside in Ziploc or paper cup and label "Ahi"

5:00

oPrep avocados.

oCombine tuna, avocado, scallions, and dressing. Mix gently.

HOSTESS HELPERS

6:30

oDistribute tuna mixture into individual servings cups and arrange on serving trays.

oGarnish with sesame seeds.