# What You Need:
→ Tuna Mixture
01 - 7 oz sushi-grade tuna, diced
02 - 2 tbsp mayonnaise (preferably Kewpie)
03 - 1 1/2 tsp sriracha
04 - 1 tsp gluten-free soy sauce
05 - 1 tsp sesame oil
06 - 1 tsp lime juice
07 - 1 green onion, thinly sliced
08 - 1/2 tsp toasted sesame seeds
→ Pickle Cups
09 - 12 thick-cut dill pickle slices (approximately 3/8 inch thick)
→ Garnish
10 - 1/2 small avocado, diced (optional)
11 - 1 tsp black sesame seeds
12 - Microgreens or thinly sliced green onion tops
# Steps:
01 - In a medium mixing bowl, whisk together mayonnaise, sriracha, soy sauce, sesame oil, and lime juice until well combined.
02 - Gently fold diced tuna, sliced green onion, and toasted sesame seeds into the sauce mixture, then refrigerate for 10 minutes to chill and blend flavors.
03 - Pat dill pickle slices dry with paper towels and arrange them neatly on a serving platter.
04 - Spoon equal portions of the spicy tuna mixture onto each pickle slice, forming small neat mounds.
05 - Top each cup with diced avocado, black sesame seeds, and microgreens or green onion tops as desired.
06 - Serve immediately to enjoy the fresh, zesty flavors and crisp texture.
