3¾ lbs tuna steak, very fresh
1¼ cups olive oil
5 limes, zest grated
1 cup lime juice, freshly squeezed
2½ tsp wasabi powder
2½ tbsp soy sauce
2 tbsp hot red pepper sauce
2½ tbsp kosher salt
1½ tbsp freshly ground black pepper
1¼ cups scallions, (12 scallions) minced, white, and green parts
3¼ tbsp fresh jalapeno pepper, minced, seeds removed
5 ripe hass avocados
1½ tbsp sesame seeds, toasted, optional
Cut the tuna into ¼-inch dice and place it in a very large bowl. In a separate bowl, combine the olive oil, lime zest, lime juice, wasabi, soy sauce, hot red pepper sauce, salt, and pepper.
Pour over the tuna, add the scallions and jalapeno, and mix well. Cut the avocados in half, remove the seed, and peel. Cut the avocados into ¼-inch dice.
Carefully mix the avocado into the tuna mixture. Add the toasted sesame seeds, if using, and season to taste. Allow the mixture to sit in the refrigerator for at least 1 hour for the flavors to blend. Serve on crackers.
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