READY IN: 15mins
INGREDIENTS 2tablespoons kewpie mayonnaise (Japanese mayo) 1⁄2 teaspoonponzu sauce 1⁄4 teaspoonwasabi paste 1largeavocado, finely diced 2⁄3 cupEnglish cucumber, finely diced 1⁄2 cuproma tomato, washed, seeded and finely diced 1⁄4 cupgreen onion, thinly sliced 1 1⁄2 tablespoonspickled ginger, finely chopped 2largechives, for garnish 20crackers, for serving
DIRECTIONSIn a small bowl, add mayo, ponzu sauce and wasabi paste; stir to blend. In a medium mixing bowl, add avocado, cucumber, tomatoes, green onions and pickled ginger; stir until well combined.Pour in the wasabi aioli in the avocado mixture and gently stir until well mixed. Chill for 1 hour.When ready to serve, take tuna fillet and pat it down with paper towel to remove any excess water and slice thinly. Place in a plate along with avocado mixture and rice crackers. Place two chives on top of the avocado mixture and serve immediately.
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