- 3 ea. Avocados From Mexico, halved, pitted, & peeled
- 2 T. bonito flakes
- 2 T. ginger, minced
- 1 t. wasabi paste
- 1 t. eel sauce (Unagi sauce)
- 1 t. ground chipotle
- 1/2 t. mirin
- Salt to taste
- Pepper to taste
- 8 oz. sushi grade tuna, diced
- Combine the avocados, bonito flakes, ginger, wasabi paste, eel sauce, ground chipotle, and mirin in a blender; blend until smooth. Season with salt and pepper.
- Transfer to a serving dish and top with tuna.