Ahi Tuna Sashimi with Pineapple & Avocado-Ginger Cream
This Ahi Tuna Sashimi sits on top of bite size pieces of fresh pineapple and is finished with an Avocado-Ginger Cream. It’s grain, dairy & gluten free.
Ingredients
Scale
- 24 bite size pieces of fresh sliced pineapple
- 5 – 6 oz ahi tuna, sliced and cut into 24 bite size pieces
- Optional, to garnish: raw sesame seeds {omit for Autoimmune Paleo}
For the Avocado-Ginger Cream:
- 1 avocado
- 4 tbl olive oil
- 4 tbl fresh lime juice
- 2 tbl coconut aminos
- 2 tsp ground ginger
- 1 tsp garlic powder
- Optional: water or additional coconut aminos to thin, if needed, to taste.
Instructions
- Stack each piece of sliced Ahi Tuna on top of a bite size slice of fresh pineapple.
- Top each piece of tuna with the Avocado-Ginger Cream and – if using – garnish with raw sesame seeds. See recipe below for the Avocado-Ginger Cream.
To make the Avocado-Ginger Cream:
- Add all ingredients to a blender and process until smooth. Depending on the size of avocado used, you may need to thin the sauce. You can do this by adding additional coconut aminos or water until the desired consistency is reached.
Notes
This dish is Whole 30 compliant and – if you omit the sesame seeds – Autoimmune Paleo, too.
Find it online: https://meatified.com/ahi-tuna-sashimi-pineapple/