Ahi Tuna with Cucumber Avocado Salad
Ahi Tuna with Cucumber Avocado Salad. Summer Saturday’s are allll about farmers market seafood !! Cucumber, avocado, jalapeño citrusy salad paired with sesame, soy ahi tuna. Topped with sesame seeds and scallions and paired with Sriracha Mayo. Cheers to a seafood summer Saturday !!
Unfortunately it is another day of not so great weather. I am definitely a bit bummed about it because this weekend is one of the last few of summer. But as I have said before and will say again…the one good thing about rainy days on the weekend is more time for cooking and content.
When I woke up this morning, it was actually sunny and nice out. Unfortunately that did not last very long, but we were able to make it to the farmers market before the rain came. With only two farmers market Saturday’s left this summer, we were really hoping to get some of our favorite seafood. And we sure did !!
Today we were able to get our all time favorite tuna. The freshest tuna we have literally ever tasted, so we had to do it up ahi style with a cucumber avocado salad. It was super delicious and super fresh as always. And we served it with a spicy mayo sauce and of course good cocktails.
Tonight the weather is looking up a bit, and my friend and I are having this delicious feast of a dinner then heading out to the bars. Got to get in those final shore nights out these next two weekends !!
So back to cocktails now and cheers to one of the last summer Saturdays of 2021…it is so bitter sweet !
Ingredients
1 pound sushi grade tuna; diced
1/2 cup soy sauce
1 orange juiced
1 lemon juiced
1 tablespoon mirin
2 teaspoons sesame oil
sesame seeds
scallions for topping
For the Cucumber Avocado Salad
2 small cucumbers; diced
2 avocados; diced
2 jalapeños; seeded and diced
juice of 1 lime
2 tablespoons orange juice
salt and pepper
For the Sriracha Mayo
1/3 cup mayonnaise
2 tablespoons sriracha sauce
1 lemon; juiced
2 teaspoons sesame oil
Directions
Mix the tuna, soy sauce, orange juice, lemon juice, mirin, sesame oil, and sesame seeds in a medium bowl. Refrigerate for 1 hour.
To make the salad. In a medium bowl, add the cucumber, avocado, jalapeño, lime juice, and orange juice. Season with salt and pepper. Toss to combine.
To make the Sriracha Mayo. Combine all ingredients in a small bowl.
Assemble the tuna. Spoon the tuna mixture over the cucumber avocado salad. Serve topped with scallions and alongside Sriracha Mayo.
