Ahi & Avocado Cucumber Cup Recipe

Ahi & Avocado Cucumber Cup Recipe – Makes about 12 hors d’oeuvres

  • 1 hothouse cucumber
  • ¼ pound sashimi grade
  • Ahi tuna
  • 1 ripe avocado
  • 1 tsp lemon juice
  • 1 tsp Udo’s Oil™
  • 1 tsp prepared wasabi
  • ¼ sheet nori seaweed,
  • finely shredded and cut in ¾-inch lengths (for garnish)

Peel the cucumber and slice into ¾-inch lengths.

Using a melon baler or similar tool, scoop out an indentation about ½ inch deep, creating a cucumber cup.

Place the cups uside-down on a towel and set aside.

With a very sharp knife, cut the ahi and avocado into cubes slightly larger than ¼ inch, keeping them separate.

Very gently toss the avocado with the lemon juice.

In a small bowl, mix the Udo’s Oil™ and wasabi together.

Add the ahi and gently toss to coat.

Add the avocado and toss again, taking care not to damage the cubes.

Place the cucumber cups right-side -up on a tray or serving plate.

Using a small spoon, fill the cups evenly with the ahiavocado mixture.

Garnish with the shredded nori and serve at once.


The organic fl ax used
in Udo’s Oil™ is grown
exclusively in Canada.