Ingredients
1 lb sushi-grade ahi tuna steak
3 tbsp low sodium soy sauce
1 tbsp sesame oil
1 tbsp rice vinegar
1 tsp fresh ginger, grated
1 clove garlic, minced
½ cup mayonnaise
1–2 tsp sriracha
1 tbsp lime juice, freshly squeezed
½ English cucumber, thinly sliced
1 ripe avocado, diced
2 scallions, thinly sliced
1 tsp black sesame seeds
1 tbsp olive oil (or avocado oil)
Instructions
1. In a shallow dish, whisk together soy sauce, sesame oil, rice vinegar, ginger, and garlic. Add tuna, coat all sides, and marinate 10-15 minutes.
2. Heat a heavy skillet over high heat. Add oil. Sear tuna 60-90 seconds per side for a rare interior. Transfer to a cutting board to rest.
3. In a small bowl, combine mayonnaise, sriracha, and lime juice; whisk until smooth.
4. Thinly slice cucumber, dice avocado, and slice scallions.
5. Slice rested tuna against the grain into ½-inch thick pieces, then dice into ½-inch cubes.
6. Assemble shots: Place a cucumber slice at the bottom of each shot glass. Top with diced avocado, then diced tuna. Drizzle with spicy mayo. Garnish with scallions and black sesame seeds.
7. Serve immediately.
Notes
For best results, use sushi-grade tuna and a screaming-hot pan for searing. Do not over-marinate. Assemble just before serving to maintain freshness. Leftover components can be stored separately for up to 24 hours. Reheating is not recommended.
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Category: Appetizer
- Method: Searing
- Cuisine: Asian-inspired
- Diet: Gluten-free, Dairy-free
Nutrition
- Serving Size: 2 shots
- Calories: 168
- Sugar: 1g
- Sodium: 478mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 2g
- Protein: 11g
- Cholesterol: 24mg