• Avocado-Toast

  • Tuna Avocado Toast

    Ingredients

    Sriracha Egg Sauce

    Yield: 1 serving

    • Ingredients
      Amount
    • Egg Yolks
      4 each
    • Melted butter
      1/4 cup
    • Miso
      2 tbsp.
    • Kikkoman Sriracha Hot Chili Sauce
      1 tbsp.

    Avocado Mix

    • Ingredients
      Amount
    • Avocado
      1 each
    • Corn (Grilled and kernels cut off the cobb) 
      ½ cobb
    • Lime juice 
      3 Tbsp.
    • Salt 
      1 Tbsp.

    Tuna Tartare

    • Ingredients
      Amount
    • Ahi tuna 
      4 oz.
    • Kikkoman Soy Sauce 
      1 Tbsp.
    • Sesame oil 
      1 tsp.
    • Chives, finely sliced
      1 tsp.
    • Ginger, grated
      1 tsp.
    • Lime zest 
      1/2 lime
    • Salt 
      1 tsp.

    Pickled Red Onions

    • Ingredients
      Amount
    • Red onion, julienned
      1 oz.
    • Kikkoman Rice Vinegar
      2 oz.
    • Warm water
      1 oz.
    • Sugar
      1 oz.

    Garnish

    • Ingredients
      Amount
    • Cilantro
      6 leaves
    • Parsley
      6 leaves
    • Breakfast radish
      1 each
    • Togarashi
      2 pinches
    • Dehydrated kumquat
      1 each

    Method

    For the Sriracha Egg

    1. Whisk eggs over a double boiler until it doubles in volume. Slowly add the melted butter until it is fully emulsified. Add miso and Kikkoman Sriracha and whisk until smooth.

    For the Avocado Mix

    1. Remove avocado flesh from shell and cut into medium cubes. Mix in corn, lime juice, and salt.

    For the Tuna Tartar

    1. Cut tuna into medium dice. Mix all ingredients together.

    For the Pickled Red Onion

    1. Whisk warm water and sugar together until the liquid starts to become translucent.
    2. Whisk in Kikkoman rice wine vinegar.
    3. Pickle red onions for a minimum of 2 hours.

    For the Garnish

    1. Slice breakfast radish lengthwise. Thin slice kumquat rings and place in dehydrator or oven over night.

    To Assemble

    1. On grilled bread, spread the avocado mix, then the Tuna Mix. Spoon the egg sauce on top and brulee with a torch. Garnish with cilantro, parsley, breakfast radish, dehydrated kumquat and togarashi.