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1
In a ceramic or glass bowl, whisk together the soy sauce, lemon and lime juices, wasabi paste, and sesame oil.
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2
Gently stir in the tuna and avocado, being sure to coat them evenly with the soy-citrus mixture.
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3
Cover with plastic wrap and marinate for at least 30 minutes, but not more than 6 hours.
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4
Use a tablespoon to measure out portions, placing 1 tablespoon of the mixture in each of 16 ceramic spoons.
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5
Serve immediately.
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6
The dish can be prepared and refrigerated for up to 2 hours before serving.
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7
Make the individual portions just before serving.
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8
To serve this appetizer, its easiest to use Japanese-style ceramic soup spoons, but any spoon with a flat bottom and a generous rim will do.
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9
Ive also used small, shallow pitchers.
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10
Feel free to experiment with just about any small container that allows guests to easily tip the mixture into their mouths.
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11
Wasabi paste, also known as Japanese horseradish, is available at most large supermarkets or Asian specialty markets.
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12
Its got a spicy kick that can clear your sinuses, so a little goes a long way.
