by Michele Morris

Yields 20 appetizers or 4 salads

Because tuna is rich tasting, a small portion leaves your diners feeling satisfied. Serve in Asian soup spoons for a pretty appetizer or plated as the first course of an elegant meal.

½ pound sushi-grade tuna, diced in ½-inch pieces
½ avocado, diced
¼ cup minced red onion
¼ cup very thinly sliced green onions, tops only
1 tablespoon rice wine vinegar
2 tablespoons soy sauce
2 tablespoons canola oil
1 teaspoon toasted sesame seeds
Hot sauce, optional, to taste
Salt and pepper to taste

Place tuna, avocado, red onion and green onions in a large bowl. In a small covered container, shake together vinegar, soy sauce, canola oil and sesame seeds, then pour dressing over tuna and gently toss to coat. Add hot sauce and salt and pepper to taste. Cover and refrigerate until ready to serve. To serve, place a small spoonful of tuna tartare in each soup spoon and serve immediately. Alternatively, serve in a bowl with crackers.

Per Appetizer: 39 Calories; 3g Fat (62.2% calories from fat); 3g Protein; 1g Carbohydrate; trace Dietary Fiber; 4mg Cholesterol; 108mg Sodium.

To serve as a first course, divide evenly between 4 plates using a ring mold to mound the tuna; garnish with fresh parsley sprigs or chives.

Per Salad Serving: 197 Calories; 14g Fat (62.2% calories from fat); 15g Protein; 4g Carbohydrate; 1g Dietary Fiber; 22mg Cholesterol; 541mg Sodium.