Updated: May 13
Turning tuna into an elegant appetizer by towering it up on a bed of wasabi-avocado sauce.
Ingredients for 2-4:
Avocado 1 (1/2 to be diced and 1/2 for the sauce)
Cucumber* 5 inches
Rice vinegar 1 tablespoon + 1 tablespoon
Chilli 1 (optional)
Sushi grade tuna 6-7 oz
Low sodium soy sauce 2 tablespoons
Ponzu sauce (citrus soy sauce) 1 tablespoon
Wasabi paste 1 teaspoon
Radish sprouts or micro green 1 teaspoon (for garnish)
Dice 1/2 of avocado and about 5 inches of cucumber in to small cubes (about 1/4 inch). Toss them into a small bowl and pour in one tablespoon of rice vinegar. Set it aside.
If you would like some heat, cut a piece of chill and add it to the cucumber and avocado bowl.
With a very sharp knife, cut tuna into about 1/4 inch dice. Try to cube it with a slow and steady one stroke without seesawing the knife which destroy raw fish. Put them in to another bowl and add soy sauce and ponzu. Keep it refrigerated with a plastic wrap over the bowl.
To make wasabi-avocado sauce, in a small bowl, mush remaining avocado with a tablespoon of rice vinegar. Add wasabi and mix it until very smooth as sauce consistency.
For assembling a tuna tower, use a round food mold or round cookie cutter (about 3” diameters). Place a mold in the middle of a plate. Dip the back of a spoon in a wasabi-avocado bowl, and brush the plate with sauce by sliding the back of a spoon on to the plate slowly.
Once you brushed the sauce on the plate, add cucumber and avocado mix (without the sauce) in to a mold and press it firmly. Next add tuna on top and press firmly without smushing tuna. Garnish with sprouts and serve immediately.
*Japanese cucumber or Persian cucumber works the best for this dish.
Note: If you do not have a mold that would work for this dish, you can use small shot glasses as a serving alternative.
Watch directions on YouTube.