Avocado and Wasabi Purée
- In a bowl, with a fork, mash the avocado with the lime juice and wasabi paste. Strain through a sieve. Season with salt. Cover and refrigerate.
- In a large bowl, combine the green onion, lime juice, soy sauce, olive oil, sesame oil, and wasabi. Add the tuna and combine gently. Season with salt.
- In a cold plate, gently press the tartare at the bottom of a cookie cutter. Repeat with three more plates. Top with a dollop of the purée. Sprinkle with sesame seeds and lime zest. Garnish with baby arugula and serve with the toasted croutons. Drizzle with olive oil. Root vegetable chips are also delicious with a tartare.
To serve as an appetizer, spread the avocado and wasabi purée on toasted bread slices. Top with the tartare and garnish an arugula leaf.