Tuna Spoons

• 1/4 cup reduced-sodium soy sauce
• 2 tablespoons freshly squeezed lemon juice (about 1 medium lemon)
• 2 tablespoons freshly squeezed lime juice (about 1 medium lime)
• 2 teaspoons wasabi paste
• 1/4 teaspoon sesame oil
• 3/4 pound sushi-grade ahi tuna, cut into
• 1/8-inch dice
• 1 ripe medium avocado, peeled, pitted, and cut into small dice

1. In a ceramic or glass bowl, whisk together the soy sauce, lemon and lime juices, wasabi paste, and sesame oil.
2. Gently stir in the tuna and avocado, being sure to coat them evenly with the soy-citrus mixture.
3. Cover with plastic wrap and marinate for at least 30 minutes, but not more than 6 hours.
4. Use a tablespoon to measure out portions, placing 1 tablespoon of the mixture in each of 16 ceramic spoons.
5. Serve immediately.
6. The dish can be prepared and refrigerated for up to 2 hours before serving.
7. Make the individual portions just before serving.
8. To serve this appetizer, its easiest to use Japanese-style ceramic soup spoons, but any spoon with a flat bottom and a generous rim will do.
9. Ive also used small, shallow pitchers.
10. Feel free to experiment with just about any small container that allows guests to easily tip the mixture into their mouths.
11. Wasabi paste, also known as Japanese horseradish, is available at most large supermarkets or Asian specialty markets.
12. Its got a spicy kick that can clear your sinuses, so a little goes a long way.

soy sauce, freshly squeezed lemon juice, freshly squeezed lime juice, wasabi paste, sesame oil, tuna, avocado

Taken from www.epicurious.com/recipes/food/views/tuna-spoons-382661 (may not work)