# Components:
→ Tuna Mixture
01 - 7 oz sushi-grade tuna, diced
02 - 2 tablespoons mayonnaise (preferably Kewpie)
03 - 1 1/2 teaspoons sriracha
04 - 1 teaspoon gluten-free soy sauce
05 - 1 teaspoon sesame oil
06 - 1 teaspoon lime juice
07 - 1 green onion, finely sliced
08 - 1/2 teaspoon toasted sesame seeds
→ Pickle Cups
09 - 12 thick-cut dill pickle slices (about 3/8 inch thick)
→ Garnish
10 - 1/2 small avocado, diced (optional)
11 - 1 teaspoon black sesame seeds
12 - Microgreens or thinly sliced green onion tops
# Directions:
01 - In a mixing bowl, whisk together mayonnaise, sriracha, soy sauce, sesame oil, and lime juice until smooth.
02 - Gently fold diced tuna, green onion, and toasted sesame seeds into the spicy dressing until evenly coated. Refrigerate mixture for 10 minutes to chill and allow flavors to develop.
03 - Pat dry thick-cut pickle slices with paper towels and arrange them in a single layer on a serving platter.
04 - Spoon chilled spicy tuna mixture evenly onto each pickle slice, shaping a neat mound on each.
05 - Top each portion with diced avocado, a sprinkle of black sesame seeds, and finish with microgreens or green onion tops as desired.
06 - Serve immediately for maximum freshness and optimal texture.
