For the Dressing
• Whisk together ginger, mirin, dry mustard, soy sauce, and rice wine vinegar. Slowly add the peanut oil and sesame oil to emulsify. Cover and set aside. You can make this dressing two days ahead of time.
• In a bowl, toss together the tuna, salt, shallot, scallion, cilantro, and jalapeno. Cover with plastic wrap and place in the refrigerator for 30 minutes to allow the flavors to combine. • Remove the tuna mixture from the refrigerator and pour in the dressing. Mix well. • Peel and pit the avocado and cut into small pieces. Add to the tuna and mix gently. • Place 1 heaping tablespoon of tuna on top of each cucumber slice or each potato chip. Garnish with cilantro, and serve immediately. Get more tips and recipes from Cristina at: www.cristinaferrarecooks.com.