This is one of my favorite recipes, the kind you go back to again because its just so good. It’s versatile enough to be an appetizer or to have for a light dinner or lunch. It’s salty, crunchy, umami flavor combined with avocado make your stomach full but your mouth still wanting more. The recipe comes together in a short time Just make sure you get the freshest, best quality fish you can. Also, if you’re not a fan of tuna, bass, or salmon work well too. Enjoy!
Miso Tuna Tartine
Servings: 3 to 4
Prep: 15 minutes
Cook: 5 minutes
- 1 medium sushi grade ahi tuna steak, cubed
- 2 tablespoons miso paste, plus more as needed
- A dollop of mayo
- 1/4 teaspoon cayenne
- Lemon zest
- Lemon juice, to taste
- 3 sourdough bread slices, cut into bite-sized squares
- 2 to 3 ripe avocados
- Extra-virgin olive oil
- Salt, if needed
- Optional toppings such as capers, pickled ginger, serrano peppers, cilantro or parsley and olive oil
- Combine the miso, a drizzle of lemon juice, mayo, cayenne and a glug of olive oil. Whisk until smooth. Add the cubed tuna, taste and season more as needed.
- Fry each bread square on each side, in olive oil, for 1 1/2 to 2 minutes, until golden brown.
- Slice each avocado in half and remove the pit. Thinly slice the avocado, then flatten with your palm mentioning the same shape. Slice bread-sized squares of avocado using a knife. Place the avocado squares on the bite-size bread squares.
- Top each avocado with the miso tuna. Additionally, top with capers, a drizzle of olive oil, black pepper, cilantro or parsley, lemon zest, serrano peppers and pickled ginger, or any other toppings of choice.
- Serve right away