Nikki Sushi Bar & Restaurant at the legendary Cheeca Lodge & Spa in Islamorada, takes fusion dining to a whole new level. In addition to its artfully crafted classic Japanese cuisine, Nikai creates dishes that are bold, unusual and always surprising. This Stuffed & Torched Avocado appetizer is one of our favorites. Here’s how you can make right at home.
Ingredients (Yield 4 Servings) 
1/2 Lb Fresh Yellowfin Tuna Steak, ground or finely diced
1 Large Hass Avocado, halved and diced
Cream Cheese (optional)
Scallions, diced
3 Tbsp Sriracha
2 Tbsp Sesame Oil
1 Cup Mayonnaise
Wontons, fried golden brown
Eel sauce
Preparation
Dice tuna as small as you can; transfer to a mixing bowl and add sesame oil, scallions. Set aside. In a small bowl, mix the mayo and Sriracha to create a spicy aioli. Set aside. Add a bit of cream cheese in the center of each avocado half and top with the tuna mixture. Spoon the spicy aioli over the top of the tuna mixture. Use a torch to brûlèe the aioli and slightly cook the outside of the tuna. Add the eel sauce and scallions. Serve with fried wontons
You can enjoy this wonderful Stuffed & Torched Avocado along with many other fabulous dishes from Nikai Sushi Bar & Restaurant at Cheeca Lodge & Spa, 81801 Overseas Hwy, (MM 82 Oceanside) Islamorada. Reservations and info: 305-517-4447; cheeca.com.
