These Tuna Avocado Spoons will have your guests looking around your kitchen to see where the caterer is hiding! The combination of tangy and slightly spicy mango sauce, creamy avocado mousse and fresh tuna is a match made in appetizer heaven. They might look complicated but it’s really just a few fairly simple steps, that anyone (seriously!) can manage. The ceramic appetizer spoons are one quick Amazon order away and really make the presentation. Now go forth and dazzle your guests!
Makes about 24 spoons
1/4 tsp avocado oil
1/2 mango, peeled and sliced off core
1/2 tbsp coconut aminos or light soy sauce
1/8 tsp salt
1/4 tsp lemon
1/4 tsp garlic, minced
6 drops of hot sauce (we use Cholula)
1 cup prepared rice, warm
1 avocado, flesh scooped out
1 tsp lemon juice
1/2 tsp salt
1 small shallot, finely chopped
freshly ground pepper
4 ounces fresh, sushi grade tuna, cut into small cubes
1/8 cup toasted sesame seeds
24 ceramic appetizer spoons
1/2 tbsp measuring spoon
1 disposable piping bag
Put all the ingredients for the mango sauce in a blender and whizz until well blended. Set aside. Put all the ingredients for the avocado mousse into a bowl and mash together with a fork until fairly smooth. Fill the piping bag with the avocado mousse and cut an opening of about 1/2 inch (a bit more than 1 cm) at the end. Prepare an assembly line: line up the ceramic appetizer spoons and above that you can line up your prepped ingredients: the mango sauce, the warm rice, the avocado mousse, the tuna, and the toasted sesame seeds. It’s easier to do each step 24 times rather than build the spoons one by one. So so mango sauce 24 times, then rice 24 times etc. For clarity we’re just describing how to do one spoon.
Spread about 1/2 tsp of mango sauce on the base of the ceramic spoon. Next press rice into the 1/2 tbsp measuring spoon until full, like a little mold, and tip out into the palm of your hand (this is easier if the rice is still a bit warm). Gently place the rice dome onto the mango sauce. Next you pipe a little mound of avocado mousse onto the rice. Then place three or four little tuna cubes onto the avocado, pressing them in slightly so they don’t topple down. Sprinkle with the toasted sesame seeds.
Since the tuna in this recipe is fresh, it should stand to reason that it should be served fairly quickly and not be left out for any longer than two hours at the most.