Ingredients:

  • 8 oz sushi-grade Ahi or Bluefin tuna
  • 1 tsp grated fresh ginger
  • 1 scallion, finely minced
  • 2 tbsp premium soy sauce
  • 1 tbsp yuzu juice
  • 1 tsp toasted sesame oil
  • 0.5 tsp garlic puree
  • 1 large ripe avocado
  • 1 tsp lime juice
  • 1 pinch sea salt

Instructions:

  1. Place the tuna in the freezer for 10 minutes to firm up. Once chilled, use an ultra-sharp knife to dice the tuna into clean 1/4-inch cubes. Return to a chilled stainless steel bowl immediately.
  2. In a separate small glass bowl, whisk together the soy sauce, yuzu juice, grated ginger, garlic puree, and sesame oil until the oil is fully emulsified into the citrus and soy.
  3. Mash the avocado with lime juice and sea salt. Place a 3-inch ring mold in the center of a chilled plate and pack the avocado into the bottom third, pressing gently to create a level base.
  4. Fold the prepared dressing into the chilled tuna. Immediately spoon the tuna mixture over the avocado base in the ring mold. Gently remove the mold and serve immediately.