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Tuna and avocado verrine

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July 9, 2008

Serves 4

6 ounces fresh tuna (use sushi grade)

2 teaspoons low-sodium soy sauce

3 teaspoons olive oil

1/2 teaspoon lime juice, or to taste

1 ripe avocado

Salt and pepper, to taste

1. Cut the tuna into fine dice. In a bowl, combine the tuna with the soy sauce, 2 teaspoons of the olive oil, and lime juice. Set aside. Taste for seasoning and add more lime juice, if you like.

2. Pit and peel the avocado. In a small bowl, mash the avocado halves with the remaining 1 teaspoon olive oil, salt, and pepper.

3. Place a small spoonful of the avocado mixture in each of four shot glasses or other small glasses. Top with a small spoonful of the tuna mixture. Repeat the layers, ending with tuna. Adapted from Sophie Koenig

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