6 ounces fresh tuna (use sushi grade)
2 teaspoons low-sodium soy sauce
3 teaspoons olive oil
1/2 teaspoon lime juice, or to taste
1 ripe avocado
Salt and pepper, to taste
1. Cut the tuna into fine dice. In a bowl, combine the tuna with the soy sauce, 2 teaspoons of the olive oil, and lime juice. Set aside. Taste for seasoning and add more lime juice, if you like.
2. Pit and peel the avocado. In a small bowl, mash the avocado halves with the remaining 1 teaspoon olive oil, salt, and pepper.
3. Place a small spoonful of the avocado mixture in each of four shot glasses or other small glasses. Top with a small spoonful of the tuna mixture. Repeat the layers, ending with tuna. Adapted from Sophie Koenig