Spicy tuna meets crisp pickle cups for a zesty, refreshing bite-size appetizer with bold, fusion flavors.
# Components:
→ Tuna Mixture
01 - 7 ounces sushi-grade tuna, diced
02 - 2 tablespoons mayonnaise (preferably Kewpie)
03 - 1 1/2 teaspoons sriracha
04 - 1 teaspoon gluten-free soy sauce
05 - 1 teaspoon sesame oil
06 - 1 teaspoon lime juice
07 - 1 green onion, finely sliced
08 - 1/2 teaspoon toasted sesame seeds
→ Pickle Cups
09 - 12 thick-cut dill pickle slices (about 3/8 inch thick)
→ Garnish
10 - 1/2 small avocado, diced (optional)
11 - 1 teaspoon black sesame seeds
12 - Microgreens or thinly sliced green onion tops
# Directions:
01 - In a medium mixing bowl, whisk together mayonnaise, sriracha, soy sauce, sesame oil, and lime juice until fully blended.
02 - Gently fold diced tuna, green onion, and toasted sesame seeds into the prepared base. Cover and refrigerate for 10 minutes to allow flavors to incorporate.
03 - Pat pickle slices dry with paper towels and arrange evenly on a serving platter.
04 - Using a spoon, distribute the spicy tuna mixture equally over each pickle slice, shaping a compact mound.
05 - Top each cup with diced avocado, black sesame seeds, and microgreens or sliced green onion tops to taste.
06 - Present the poke cups at once for optimal freshness and texture.
