5 Sexy Cocktails (& Then Some!) Perfect For A Valentine's Night In

*INGREDIENTS* 1 lb. sushi-grade tuna, diced 3 tbsp. citrus soy sauce 1 tbsp. chives 1 tbsp. extra virgin olive oil Pinch of sea salt • In a large bowl, season the diced tuna with the citrus soy sauce, chopped chives, extra virgin olive oil, and salt. While seasoning, place the large bowl over a bowl of ice to keep the tuna chilled. For The Avocado: 1 avocado, diced 1 avocado, pureed 1 tbsp. diced piquillo peppers 1 tbsp. extra virgin olive oil 2 tbsp. lime juice 1 tsp. thinly sliced cilantro 1 tsp. thinly sliced jalapeño Salt and pepper to taste • In a medium bowl, combine the avocado, diced peppers, chopped cilantro, and jalapeño. Dress them with the fresh lime juice, olive oil, salt, and pepper. For The Tacos: Hard corn tortillas Hot paprika Kosher salt For The Red Chili Aioli: 2 cups Kewpie mayonnaise (available in Asian grocery stores) 1 tsp. sriracha 1 tbsp. sesame oil 1 tbsp. rice wine vinegar Salt and pepper to taste • In a medium bowl, add the mayonnaise, sriracha, sesame oil, and rice wine vinegar. Adjust seasoning with salt and pepper. Sweet soy sauce Micro-cilantro for garnish For The Taco Shells: • Warm the taco shells until sizzling. Sprinkle with paprika and salt. *DIRECTIONS* • Mix the tuna together with the citrus, soy, chives, olive oil, and sea salt. Add to the plate. • Add the avocado to the plate alongside the tuna. • Add the sweet soy sauce and the red chili aioli to the plate as design. • Add the crispy corn tacos and garnish with micro-cilantro. [Recipe courtesy of executive chef Cesar Gutierrez of Lexington Brass in NYC]