TOTAL TIME: 25 minutes

INGREDIENTS:

• 2 large sashimi grade Ahi tuna steaks roughly 1.25 pounds
• 1/2 cup chopped green onion
• 1 shallot sliced thinly
• 3 tablespoons Tamari or coconut aminos (for Whole30)
• 1 teaspoon rice vinegar
• 1 teaspoon chili garlic paste see notes for Whole30 compliant recipe
• 1 1/2 tablespoons sesame seeds
• 3 avocados sliced

METHOD:

1. Pat the tuna dry with a towel. Then, with a very sharp knife cut the steaks into small 1/2″ cubes and transfer them to a large bowl.
2. Add the green onion, shallots, tamari, rice vinegar, chili garlic paste and sesame seeds to the bowl and give it a good toss with a spatula or wooden spoon.
3. Serve immediately by placing the mixture onto the avocado halves. You can scoop out a little bit of avocado to give yourself more space for the tuna, but I prefer eating the entire half. That’s up to you!
4. If you won’t be serving immediately, do not half and pit the avocados but cover the mixture and refrigerate for up to 2 days.