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Alba-cado Caterpillar

Alba-cado Caterpillar
Total time:

0 min

Prep time:

0 min

Cook time:

0 min

This healthy show stopper is filled with fish oils in addition to the avocado. The spiciness and garnish can be adapted to suit personal taste. 


Serving Size: 1

1/2 lb. albacore tuna
1/2 tsp. black pepper
1 California Avocado, peeled and sliced thinly
4 drops sesame oil
3 drops sriracha hot chili sauce (can be purchased in Asian markets)
As needed Eel sauce, about 1/4 cup to taste (can be purchased at Asian markets)
As needed For Garnish:
1/2 tsp. garlic pepper
5 Tbsp. goma sauce (mayonnaise with sesame and seasonings, can be purchased in Asian markets)
1/3 tsp. green scallions, sliced very thinly
As needed Lemon slices
As needed Maraschino cherry
As needed Potato chip, (vertical cut on the potato)
1/2 tsp. sichimi hot pepper
1 tsp. smelt egg

Remember to check the label when you shop.

California Avocados are NOW in season! Learn More


  1. Coat albacore with black pepper, garlic and sichimi hot pepper, sear lightly in hot pan
  2. Dice albacore and mix next five ingredients into albacore by hand
  3. Mold albacore into a mound
  4. Fan avocado slices out
  5. Place avocado fans around tuna and press gently
  6. Drizzle eel sauce over finished Alba-cado
  7. For Garnish:
  8. Garnish with lemon slice, maraschino cherry and potato chip.

Read more about Chef An.

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

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