Seared Ahi Tuna, Avocado, & Cucumber Cups

IMG_E5988When trying to devise a light, fresh, and healthy pool-side snack, most of the time we don’t ever say: FISH! Great idea!  However, using an ice bucket to keep the fish and avocado chill, and having the baked wonton cups already ready to go, it was perfect for the pool.  Step out, fill your cup, eat your wonton, and head right back in to cool off!

The added bonus of this dish, is that I had everything in the house.  I LOVE the tuna steaks from Aldi: They come flash-frozen, individually packaged, and when you defrost, it’s as if they were just cut from the fish in the ocean.  Plus, it’s only $5 for 1/lb of tuna!  I always keep this on hand, since it is so light and a healthy choice.

Plus, we had some really great visitors (and fun striped rose to match the outfit!) 

Ingredients:
1 lb of ahi tuna steaks
2 tbsp sriracha
3 tbsp soy sauce, divided
1/4 cup black and white sesame seeds
1 tbsp oil
Spray olive oil
1/2 package of wonton wrappers (found in the fridge section of the grocery store)
1 avocado, diced
1/4 English cucumber, diced (suggestion to remove seeds, esp. if not using and English cucumber.)
1 tsp (toasted)sesame oil
salt

Directions:

Marinade tuna steaks in 2 tbsp sriracha and 2 tbsp soy sauce; turning occasionally. (I did for 12 hours.)IMG_7419

Preheat oven to 350 degrees. Using a mini-muffin pan, spray with non-stick oil. press each wonton wrapper into the cup.  Spray with more olive oil and sprinkle with plenty of salt. (think of it like a chip, not just a plain vessel.) Bake for about 8 minutes until brown and crispy.

Heat medium size pan with 1 tbsp olive oil.  Coat tuna steaks with

sesame seeds.

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Sear on each side about 2 minutes, as to just cook the outside, but not the inside. Allow to rest/cool while

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preparing the other ingredients. Chop into bite-sized pieces once cool.

In a large bowl, combine tuna bites, avocado, cucumber, sesame oil and 1 tbsp soy sauce.  Toss to coat, adjust soy/salt/sesame oil to taste.IMG_7431

 

 

 

 

Dollop approximately 1 heaping tbsp of avocado salad into the wonton cups. Top with extra sesame seeds.

Serve Chilled. (note: do not make much ahead of time as the avocado will turn brown.)

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