Move Over Avocado Toast!
It’s a Powerhouse Appetizer or Main Course Rice Bowl
This is esteemed cuisine. With a flash sauté and a Japanese condiment, we are off to the cosmos in a bite! There are only a few ingredients to marry texture, flavor, and deep umami into delectable bites.
INGREDIENTS: Quality matters! Fresh tuna is better than frozen
- Tuna, Sushi grade Ahi – [about 1/4 pound per diner]
- salt – a few pinches
- olive oil – Extra virgin
- ponzu sauce – drizzle
- avocados – peeled and 3/8 inch thick slices
- sesame seeds – toasted, for garnish
- Slice tuna into sizes like a deck of cards
- Barely salt the tuna on all sides; let rest for 15 minutes, [helps remove any fishy odors]
- Pre-heat a skillet and film with oil, then sauté tuna chunks on all 6 sides, very briefly—45 to 60 seconds—until a 1/16 inch of cooked edging appears
- Use a very sharp knife and slice tuna across the grain into 3/8 inch slices; [try to cut in one sweeping direction and using gentle pressure to minimize tearing]
- Slice avocados into 3/8 inch slices, then cut about the same dimensions as the tuna
- Combine equal amounts of good olive oil and ponzu sauce
- Toast sesame seeds in a dry, heated skillet until lightly browned and aromatic
- Arrange the tuna and avocado and spoon over with the sauce. Sometimes you can interweave the tuna and the avocado to make a stunning carousel for a special presentation
- Sprinkle with sesame seeds and serve. I like to serve it family style with everyone getting chop sticks and communally enjoying.
AS A RICE BOWL: Display over bowls of rice with extra olive oil-ponzu to season the rice
With Hash Browns & Mushrooms, Freshly Picked Radishes
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