Ahi Tuna “Pizza”
A staple of modern Japanese restaurants, this tasty appetizer can be made right at home if you, like me, always keep ahi tuna steaks in the freezer. I implore you to try growing your own sprouts for your kitchen as a way to not only save money, but eat healthier! Visit my sprouting page to see how.
I have been experimenting with (lovingly made with organic ingredients) Abokichi’s Chili Miso Oil (which you can purchase here) and such a versatile condiment is quickly becoming a permanent resident in my kitchen.
Ingredients
- 1/2 Avocado, mashed
- 1 tortilla, toasted (corn or flour)
- 5oz Ahi Tuna, seared and sliced thin
- 1 small handful Kaiware (Radish) Sprouts
- 1 teaspoon Soy sauce
- 1 teaspoon Kewpie Mayo
- 1 tablespoon Abokichi Chili Miso Oil
Optional:
- Arugula
- Watercress
- Mizuna
- Sliced Fuji Apple
1. Toast tortilla until slightly crispy. In a pan, quickly sear ahi tuna (best from frozen) over high heat on both sides. Slice into 1/8 inch thin pieces.
2. Spread mashed avocado over tortilla and arrange ahi tuna slices over avocado.
3. Drizzle with soy sauce, Kewpie mayo, and Abokichi Chili Miso Oil. Garnish with kaiware sprouts, arugula, watercress, mizuna, and/or sliced Fuji apple. Enjoy!