Getting your best girlfriends together for wedding planning and a light dinner was the perfect evening, and this recipe was a great one to pair with champagne and beach vibes. We got together at my house to look at basicinvite.com and start to design my save the date and wedding invitations (and tried on a few wedding dresses I bought online.)
Since we are doing two wedding events, I planned this recipe in honor of the Punta Cana wedding! It’s super light, low carb, and perfect for getting our bodies beach ready.
(Plus, I got this fish at Aldi, so it was a great deal! I recommend it to save money on the recipe.)
While we took a couple minutes to quickly whip up this recipe, we also looked at catalog we ordered to show us all of the color options. I love that you can change the color of each element on the card, and they had so many options to even try out. You can change the smallest details on all of the save the dates and invitations.
We ordered two samples for the wedding too, so the girls were able to share their opinions of these too! (We also tried on some dresses while we sipped champagne.)
Although this blog was sponsored by basicinvite.com, the opinions are all my own. #ad
- 12 ounces Ahi Tuna
- 1 tbsp vegetable oil
- 3 Avocados
- 2 tablespoons Soy Sauce
- 1 teaspoon Sesame Oil
- 1 teaspoon Sriracha
- 1 cup diced Cucumber, diced
- Sesame Seeds, for garnish
- Yum Yum Sauce for topping
In a medium-high pan, add oil and sear tuna steaks for about 1 minute each side. (You can cook it longer if you prefer your tuna cooked a little bit more.)
While tuna is cooking, hollow out avocados and chop. (Save avocado shells for serving.)
In a medium bowl, mix soy sauce, sesame oil, sriracha.
When tuna is cooked, cut into bite-sized pieces. Add tuna, avocado, and cucumber to the sauce. Gently toss.
Add mixture back into the hollowed out avocado.
Sprinkle sesame seeds and yum yum sauce on top. Serve immediately.
(If you need to make this ahead of time, allow to cool in mixing bowl and plate up just before serving.)