Tuna Avocado Toast
Yield
1
servingsChef Harold Jurado at AQ in San Francisco shows us how he makes toast topped with tuna tartare, avocado, and corn.
Ingredients
- SRIRACHA EGG SAUCE
4 each Egg Yolks
1/4 cup Melted butter
2 tbsp Miso
1 tbsp Kikkoman Sriracha Hot Chili Sauce
AVOCADO MIX1 each Avocado
½ cobb Corn (Grilled and kernels cut off the cobb)
3 Tbsp Lime juice
1 Tbsp Salt
TUNA TARTARE4 oz Ahi tuna
1 Tbsp Kikkoman Soy Sauce
1 tsp Sesame oil
1 tsp Chives, finely sliced
1 tsp Ginger, grated
1/2 lime Lime zest
1 tsp Salt
PICKLED RED ONIONS1 oz Red onion, julienned
2 oz Kikkoman Rice Vinegar
1 oz Warm water
1 oz Sugar
GARNISH6 leaves Cilantro
6 leaves Parsley
1 each Breakfast radish
2 pinches Togarashi
1 each Dehydrated kumquat
Directions
- FOR THE SRIRACHA EGG
- 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
- Remove avocado flesh from shell and cut into medium cubes. Mix in corn, lime juice, and salt.
- *FOR THE TUNA TARTARv
- Cut tuna into medium dice. Mix all ingredients together.
- FOR THE PICKLED RED ONION
- Whisk warm water and sugar together until the liquid starts to become translucent.
- Whisk in Kikkoman rice wine vinegar.
- Pickle red onions for a minimum of 2 hours.
- FOR THE GARNISH
- Slice breakfast radish lengthwise. Thin slice kumquat rings and place in dehydrator or oven over night.
- TO ASSEMBLE
- 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.
