RECIPE: Tuna Sashimi Hors d'Oeuvre | THE NIBBLE Blog - Adventures In The World Of Fine Food RECIPE: Tuna Sashimi Hors d’Oeuvre – THE NIBBLE Blog – Adventures In The World Of Fine Food
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RECIPE: Tuna Sashimi Hors d’Oeuvre


Maguro tuna with “seasoned avocado sauce”:
guacamole. Photo courtesy Ippudo | New
York.
  Whenever we visit Ippudo—a creative Japanese ramen chain with luscious ramen soups and so much more—we’re inspired to adapt some of the recipes at home.

This one is very easy and for hot summer days; it requires no cooking. Fresh tuna is marinated lightly and served with “seasoned avocado sauce,” i.e., guacamole.

RECIPE: TUNA SASHIMI HORS D’OEUVRES

Ingredients

  • Raw tuna filet
  • Vinaigrette: 3 parts olive oil, 1 part wine vinegar (ideally rice wine vinegar), salt and pepper to taste
  • Guacamole
  • Cilantro or parsley
  • Tostitos Scoops chips or substitute
  • Preparation

    1. CUT tuna into a small dice and marinate in vinaigrette for 20 minutes or longer. Drain well and fill Tostitos Scoops.

    2. TOP with guacamole, garnish with fresh herbs. Serve immediately. Delicious with beer, wine or iced tea.
    TIP: Instead of preparing extra “scoops” to refill the tray, wait until you need them to fill the Scoops. Otherwise, they may lose their crunch.

      




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