This healthy show stopper is filled with fish oils in addition to the avocado. The spiciness and garnish can be adapted to suit personal taste.
| Preparation: | 0 min |
| Cook Time: | 0 min |
| Total Time: | 0 min |
| Serves: | 1 |
Ingredients
- 1.0001 avocado, peeled and sliced thinly
- 0.500½ lb. albacore tuna
- 5.0005 Tbsp. goma sauce (mayonnaise with sesame and seasonings, can be purchased in Asian markets)
- 1.0001 tsp. smelt egg
- 3.0003 drops sriracha hot chili sauce (can be purchased in Asian markets)
- 0.300¼ tsp. green scallions, sliced very thinly
- 4.0004 drops sesame oil
- 0.500½ tsp. black pepper
- 0.500½ tsp. garlic pepper
- 0.500½ tsp. sichimi hot pepper
- 0.000 Eel sauce, about 1/4 cup to taste (can be purchased at Asian markets)
- 0.000
For Garnish:
- 0.000 Lemon slices
- 0.000 Maraschino cherry
- 0.000 Potato chip, (vertical cut on the potato)
Instructions
- Coat albacore with black pepper, garlic and sichimi hot pepper, sear lightly in hot pan
- Dice albacore and mix next five ingredients into albacore by hand
- Mold albacore into a mound
- Fan avocado slices out
- Place avocado fans around tuna and press gently
- Drizzle eel sauce over finished Alba-cado For Garnish:
- Garnish with lemon slice, maraschino cherry and potato chip.
Read more about Chef An.
*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.