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Parve
Easy
1 Hour
Diets 
Whenever I go to a restaurant, I order whatever raw tuna dish is on the appetizer section of the menu. Anything with raw tuna is my favorite. But I never prepare anything like that at home because I’m the only one who will eat it (I’d rather please everyone else). When there’s company coming, though, we have an excuse to keep the tuna raw. Just make sure it’s super fresh. Adding the marinated tuna to taco shells is way easier than making sushi or any fancy dish and is effortlessly pretty.
1 pound ahi/sushi-grade tuna, finely diced
12 to 16 mini taco shells
tuna or kani sticks
2 cubes Gefen Frozen Ginger
1/4 cup orange juice
1/4 cup Glicks Soy Sauce
juice of 1 lemon (or about 3 tablespoons Tuscanini Lemon Juice)
2 tablespoons Gefen Sesame Oil
1 tablespoon sugar
1 thinly sliced red onion
dash of crushed red pepper (more if you want it spicy)
2 tablespoons fresh chopped parsley leaves
1 ripe avocado
juice of 1 lemon (or about 3 tablespoons Tuscanini Lemon Juice)
1/4 teaspoon salt
2 tablespoons fresh chopped parsley leaves
Combine all sauce ingredients. In a bowl or resealable bag, combine tuna and sauce. Refrigerate for 30 minutes.
Meanwhile, prepare avocado puree. Combine all ingredients in a blender.
To serve, fill taco shells with sashimi mixture and serve with avocado puree.
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