Pattigeorge's Recipe for Tuna Tacos with Avocado "Sakimole"

Florida avocados A beautiful thing about living in Florida?  Having an avocado tree in your own backyard!  If you are lucky enough to have an avocado tree (or you know someone who does), now is the time to harvest it’s buttery green fruits. Here is a beautiful (and delicious) thing to do with them…use them in Chef Tommy Klauber’s updated version of Guacamole called “Sakimole” – the perfect accompaniment to his Tuna Tartare Wonton Tacos.

Ahi Tuna Tartare Wonton Taco’s with Sakimole

Yield: 4 servings
1 pound sashimi grade Ahi tuna, finely diced
1/4 teaspoon sesame seeds, toasted lightly
1/2 teaspoon fresh chopped ginger
1/8 cup soy sauce
1/8 cup sesame oil
1/4 teaspoon black sesame seeds
32 wonton wrappers
Place tuna, marinade and sesame seeds in mixing bowl. Stir and let marinate for 5 minutes.  Chill before using.

Sakimole

Yield: about 2 cups
2 ripe avocados, peeled and pitted
3 tablespoons peeled, seeded and small diced tomatoes
1 small jalapeno, seeded and minced
2 tablespoons finely chopped onions
1 teaspoon minced garlic
Juice of one lemon
Juice of one lime
2 tablespoons finely chopped cilantro
2 tablespoons Sake
Crystal hot sauce to taste
Salt and pepper
In a mixing bowl, mash the avocados with a fork until the avocados are somewhat mashed but still chunky. Fold in the remaining ingredients. Season with salt and pepper. **For storing: Cover tightly by layering a sheet of plastic wrap directly on the surface of the guacamole and gently squeezing out any air bubbles. Will keep for up to 8 hours.
Place wonton wrappers in a taco tongs (available on the internet) fry until light brown and crispy, then assemble tacos.
Tommy Klauber is the chef and proprietor of one of our favorite local Longboat Key restaurants, Pattigeorge’s.  Stay tuned for new seasonal dishes to soon be added to his menu!