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ALBA-CADO CATERPILLAR
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Author: Chef Sean An, Zip Fusion Restaurants
Recipe Provided By the California Avocado Commission and developed by a Featured Chef

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. 

Ingredients

  • 1.000 1
    avocado, peeled and sliced thinly
  • 0.500 ½ lb.
    albacore tuna
  • 5.000 5 Tbsp.
    goma sauce (mayonnaise with sesame and seasonings, can be purchased in Asian markets)
  • 1.000 1 tsp.
    smelt egg
  • 3.000 3
    drops sriracha hot chili sauce (can be purchased in Asian markets)
  • 0.300 ¼ tsp.
    green scallions, sliced very thinly
  • 4.000 4
    drops sesame oil
  • 0.500 ½ tsp.
    black pepper
  • 0.500 ½ tsp.
    garlic pepper
  • 0.500 ½ 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)

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Instructions

  1. Coat albacore with black pepper, garlic and sichimi hot pepper, sear lightly in hot pan
  2. Dice albacore and mix next five ingredients into albacore by hand
  3. Mold albacore into a mound
  4. Fan avocado slices out
  5. Place avocado fans around tuna and press gently
  6. Drizzle eel sauce over finished Alba-cado
    7. For Garnish:
  7. 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.

Nutrition information per serving

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