Ginger-Soy Tuna Poke on Pressed Avocado

MAKES: 4 SERVINGS

From The Dirty Apron Cookbook by David Robertson

Pressed avocado: 1 ripe avocado 1 medium resealable plastic bag Ginger-soy tuna poke: 12 oz (340 g) sushi-grade tuna, in 1/4-inch dice ½ cup (125 mL) English cucumber, peeled and cut in 1/8-inch dice 1 cup (250 mL) finely chopped green onions, white and green parts juice of 1 lime 2 tbsp (30 mL) soy sauce 4 tsp (20 mL) sesame seeds, toasted 2 tsp (10 mL) grated fresh ginger 1 tsp (5 mL) sesame oil togarashi spice, toasted Pressed avocado: Halve the avocado and remove and discard the seed. Scoop out 3/4 of the avocado flesh and place it in the resealable plastic bag. With the seal of the bag still open, massage the bag with your hands, smashing the avocado and spreading the mashed pulp evenly throughout the bag. You want a mash with an even thickness and no air bubbles. Seal the bag, place it on a baking sheet and set it in the freezer for at least 1 hour. Ginger-soy tuna poke: Place all of the ingredients except the togarashi in a bowl. Mix until well combined. Season to taste with togarashi and salt and pepper. Finish avocado: Remove the avocado from the freezer. Working quickly and using a sharp knife, cut the avocado through the bag into 4 pieces of any shape. Remove and discard the plastic. Set the avocado on individual plates. Top with spoonfuls of the tuna poke and serve immediately. The avocado becomes soft about 2 minutes after it is plated. Chef’s note: Do your best to keep the tuna cold at all times by keeping it refrigerated before plating. Leaving it at room temperature can cause it to spoil.