TUNA WITH AVOCADO, LIME AND TWO TYPES OF CILANTRO R

Name: TUNA WITH AVOCADO, LIME AND TWO TYPES OF CILANTRO Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 Square Wonton skins or store-bought shrimp chips/rice chips; Canola Oil; 1 tablespoon lime zest; 1/3 cup lime-infused olive oil (or EVOO); 1 cup cilantro, leaves and stems, packed; 1/2 teaspoon kosher salt; 6 oz sashimi-grade tuna; 1 tablespoon mirin; 1 tablespoon rice wine vinegar; A drop of sesame oil; 1/2 teaspoon light soy sauce; 1 tablespoon lime-infused olive oil (or EVOO); 1/4 teasppon white pepper; 1/2 teaspoon kosher salt; 1 Avocado; 1 tablespoon lime juice; 1/2 teaspoon kosher salt; 1 teaspoon coriander seeds, toasted, crushed coarsely; A few turns of sea salt

Servings: persons

12 Square Wonton skins or store-bought shrimp chips/rice chips
Canola Oil
1 tablespoon lime zest
1/3 cup lime-infused olive oil (or EVOO)
1 cup cilantro, leaves and stems, packed
1/2 teaspoon kosher salt
6 oz sashimi-grade tuna
1 tablespoon mirin
1 tablespoon rice wine vinegar
A drop of sesame oil
1/2 teaspoon light soy sauce
1 tablespoon lime-infused olive oil (or EVOO)
1/4 teasppon white pepper
1/2 teaspoon kosher salt
1 Avocado
1 tablespoon lime juice
1/2 teaspoon kosher salt
1 teaspoon coriander seeds, toasted, crushed coarsely
A few turns of sea salt

1
To make the Wonton skin crisps: Heat a wok with 1-inch canola oil.
2
Cut each wonton skin into two triangles.
3
Deep fry till golden brown.
4
Finish with salt.
5
Drain and set aside.
6
To make the Vinaigrette: Zest the lime with a Microplane zester.
7
Combine zest with the cilantro and lime-infused olive oil.
8
Blend together.
9
To make the Sashimi Tartare: Chop tuna into small cubes.
10
Mix tuna with mirin, rice wine vinegar, soy sauce, sesame oil, lime-infused olive oil, white pepper and salt.
11
To Make the Avocado mash: Dice the avocado and gently mash avocado, lime juice and salt with a fork, leaving some chunkiness texture in it.
12
Using a tall cake ring, fill the lower part of the ring with the avocado.
13
Top with the tuna mix.
14
Drizzle around the sides with the vinaigrette.
15
Sprinkle with crushed coriander seeds and a few turns of the sea salt.
16
Serve with chips on the side

575

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 12 Square Wonton skins or store-bought shrimp chips/rice chips, Canola Oil, 1 tablespoon lime zest, 1/3 cup lime-infused olive oil (or EVOO), and more.

Yes, TUNA WITH AVOCADO, LIME AND TWO TYPES OF CILANTRO Recipe falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

TUNA WITH AVOCADO, LIME AND TWO TYPES OF CILANTRO Recipe

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions