Ahi Tuna & Avocado

Move Over Avocado Toast!

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!

Sushi grade Ahi Tuna [about 1/4 pound per diner]

pinches of salt

olive oil, extra virgin

ponzu sauce [find in Asian markets]


toasted sesame seeds


It’s like Japanese Worcestershire!

Chop the tuna steak into about 3 inch large chunks, to make easier to sauté.

Dust the tuna very lightly with salt on all sides and let rest for 15 minutes. The salt will help 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.

Using a very sharp knife, slice the tuna across the grain into 3/8 inch slices. Try to cut in one sweeping and using gentle pressure, drawing the knife towards you to help prevent 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.

Finished with ponzu, olive oil, and gomasio

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