Ahi & Avocado Cucumber Cup Recipe – Makes about 12 hors d’oeuvres
- 1 hothouse cucumber
- ¼ pound sashimi grade
- Ahi tuna
- 1 ripe avocado
- 1 tsp lemon juice
- 1 tsp Udo’s Oil™
- 1 tsp prepared wasabi
- ¼ sheet nori seaweed,
- finely shredded and cut in ¾-inch lengths (for garnish)
Peel the cucumber and slice into ¾-inch lengths.
Using a melon baler or similar tool, scoop out an indentation about ½ inch deep, creating a cucumber cup.
Place the cups uside-down on a towel and set aside.
With a very sharp knife, cut the ahi and avocado into cubes slightly larger than ¼ inch, keeping them separate.
Very gently toss the avocado with the lemon juice.
In a small bowl, mix the Udo’s Oil™ and wasabi together.
Add the ahi and gently toss to coat.
Add the avocado and toss again, taking care not to damage the cubes.
Place the cucumber cups right-side -up on a tray or serving plate.
Using a small spoon, fill the cups evenly with the ahiavocado mixture.
Garnish with the shredded nori and serve at once.
The organic fl ax used
in Udo’s Oil™ is grown
exclusively in Canada.