Monday, October 1, 2012
Thanks to Harout for bringing me a 5 lb Grade A yellowfin tuna loin. This great appetizer dish is the perfect way to start a tuna feast. This recipe feeds 4 takes 15 minutes and costs about $10.
10oz sushi grade tuna, diced
1/2 Haas Avocado, diced
1 tablespoon finely diced red bell pepper
1 scallion, thin sliced
1 tablespoon of finely diced white onion
1 tablespoon black sesame seeds
1 teaspoon vegetable oil
1/2 teaspoon siracha
1/2 teaspoon five spice powder
This recipe is great for the left over tuna belly pieces and cutoffs after portioning out your tuna steaks. As soon as you dice up the tuna, coat it with the vegetable oil. This will keep it from oxidizing or turning grey. Then just mix in together the other ingredients, avocado last and serve chilled.