Adding some avocado to the Hawaiian poke freshens up the dish.

Cook’s tip: Wait until the last minute before you serve to toss the avocado and the fish together.

Ingredients:

12 round Wonton skins
Some olive oil for brushing

6 oz of sashimi-grade tuna

1 tablespoon mirin
1 tablespoon rice wine vinegar
1 teaspoon soy sauce
1 teaspoon sesame oil
1 tablespoon grated, fresh wasabi (substitute with horseradish or 1 teaspoon wasabi paste)
2 tablespoon chopped green onions
2 tablespoon chopped cilantro

1 Avocado
2 Tablespoons fresh lime juice
1/2 teaspoon kosher salt

Daikon sprouts

Preparing the wonton cups:
1. Preheat the oven 350F.  Brush a mini muffin pan with oil.

2. Line the muffin cups with a wonton skin.  Roll up a piece of skin and use it instead of your fingers to push the wonton skin into the cups.  Brush each wonton cup thorughly with olive oil.
3. Bake in the oven till golden, about 6 minutes.
4. Remove from the pan and cool on a rack.
To make the Sashimi Tartare:
5. Chop tuna into fine cubes, and finely chop green onions and cilantro
6. Mix tuna with mirin, vinegar, soy sauce, sesame oil, wasabi, scallions and cilantro.
7. Cut the avocado into half and score it to make a grid.  Scoop out avocado to get dice.  Toss with lime juice and salt.
To assemble just before serving::
8. Toss tuna mix with avocado.
9. Spoon into prepared cups.
10. Serve immediately.

Serves: 4

Tags: Ahi tuna, finger foods, Japanese, tartare