Sunny, simple, and fresh; all wonderful traits for an appetizer to have.  The preserved lemon and avocado in these delectable Ahi Tuna Bites complement the creamy body of our Rutherford Sauvignon Blanc perfectly.

Ingredients
1 lb ahi tuna (sushi grade), cut into 1/2” cubes
6 6-inch corn tortillas, cut into 3” by ¾” strips and fried
2 Tbsp Round Pond Estate Meyer Lemon Olive Oil
1 preserved Meyer lemon rind or lemon zest, finely diced
1 bunch chives, finely sliced
1 cup sour cream
1 lime, juiced
10 French breakfast radish, sliced thinly
1 avocado, mashed
1 lemon, juiced
2 tsp salt
½ oz salmon caviar, optional

Toss tuna cubes in Meyer Lemon Olive Oil, ½ tsp salt, preserved Meyer Lemon rind and chives.  Set aside.  Mix sour cream, lime juice, and ½ tsp salt together.  Set aside.  Mix mashed avocado together with lemon juice and 1 tsp salt.

To assemble, put a small amount of mashed avocado on the fried tortilla strip.  Place two cubes of tuna on top of the avocado.  Top each piece of tuna with a ¼ tsp of the lime sour cream.  Garnish with slices of radish, a drizzle of Meyer Lemon olive oil and a few salmon caviar.  Arrange on a platter and enjoy!

Makes 30 pieces