Tuna Tartare Avocado Cups with Chipotle Aioli

OMG, this tasty appetizer is a dream for those of us who love The Amazing Avocado! I experimented with my own variation on Chipotle Aioli -- which doesn't use egg yolk because Michael won't eat that -- and it turned out quite yummy!

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Tuna Tartare Avocado Cups with Chipotle Aioli

OMG, this tasty appetizer is a dream for those of us who love The Amazing Avocado!

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Ingredients

• 1 tablespoon dark miso paste
• 1 tablespoons sesame oil
• 1/4 cup soy sauce
• The juice from ½ lime
• Pinch of salt
• ½ pound sashimi-grade tuna, diced into small squares
• 2 very ripe avocados, cut in half, pit removed
• Crispy onions or shallots
• Chipotle Aioli drizzle

Instructions

1. Using a melon baller – expand the “cup” area of the avocado halve so that it fits more of the Tuna Tartare stuffing. But just a little as you want to keep plenty of the avocado meat.
2. In a bowl, mix together the first 5 ingredients (miso paste, sesame oil, soy sauce, lime juice) for the Miso Marinade and whisk until fully combined.
3. Toss about half of the marinade with the diced tuna. Add more as desired or save the remaining marinade for another use.
4. Refrigerate the tuna to marinade for 30 minutes to 2 hours.
5. When ready to serve, pile a generous scoop of the marinaded Tuna Tartare into the prepared avocado cups. Drizzle the Chipotle Aioli over – about 1 teaspoon. And spinkle the crispy onions or shallots over.

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