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| Tuna Tartare Wasabi Avocado |
Tuna Tartare Stack with Sauce Wasabi-Citron, Avocado
Tuna Tartare Stack with Sauce Wasabi-Citron, Avocado Layer, and Edible Flower Canopy
Recipe Card:
• 4 oz sashimi-grade tuna, finely diced
• 1 ripe avocado, finely diced
• 1 tbsp soy sauce
• 1 tsp sesame oil
• 1 tsp lemon juice
• 3 tbsp Sauce Wasabi-Citron (Wasabi Lemon Sauce)
• 1 tsp black sesame seeds
• 1/4 cup microgreens (micro cilantro, micro basil)
• Edible flowers (small colorful varieties: violets, pansy, dianthus)
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Instructions:
1. Gently toss diced tuna with soy sauce and sesame oil in a small bowl.
2. In another bowl, toss diced avocado with lemon juice and a pinch of salt.
3. Using a small ring mold, layer the avocado first, pressing lightly, then the seasoned tuna on top to create a clean vertical stack.
4. Carefully lift the mold to maintain the shape.
5. Spoon Sauce Wasabi-Citron over and around the tartare elegantly.
6. Sprinkle black sesame seeds across the top.
7. Garnish heavily with fresh microgreens around and atop the stack.
8. Adorn the entire top with a vibrant “canopy” of edible flowers for a luxurious, colorful finish.
2. In another bowl, toss diced avocado with lemon juice and a pinch of salt.
3. Using a small ring mold, layer the avocado first, pressing lightly, then the seasoned tuna on top to create a clean vertical stack.
4. Carefully lift the mold to maintain the shape.
5. Spoon Sauce Wasabi-Citron over and around the tartare elegantly.
6. Sprinkle black sesame seeds across the top.
7. Garnish heavily with fresh microgreens around and atop the stack.
8. Adorn the entire top with a vibrant “canopy” of edible flowers for a luxurious, colorful finish.
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