In a medium stainless mixing bowl combine the diced tuna, coconut, soy sauce, 1 tablespoon of the lime juice, rice wine vinegar, almonds, currants, vegetable oil, ginger, garlic, and sesame oil. Toss well and season with salt and pepper. Cover and refrigerate until ready to serve.
Peel and halve the avocados and remove the pits. Give them a rough chop and place them in a small stainless mixing bowl. Add the remaining lime juice, cayenne, cumin, paprika, and olive oil. Mash the seasoned avocado with a sturdy whisk until creamy in texture and season with salt and pepper.
To serve: Divide the avocado mixture equally into the bottom of 8 martini glasses. Separate the tuna into eight equal portions and spoon on top of the avocado.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Executive Chef John Doherty of The Waldorf Astoria