Spicy seared tuna tower

• Seafood

  • 1 half lb Sashimi grade ahi tuna, steak

• Produce

  • 1 Avocado
  • 2 cloves Garlic
  • 1 Scallions

• Condiments

  • 2 tbsp Mayo
  • 1/2 cup Mirin
  • 1/2 cup Ponzu sauce
  • 1/2 cup Soy sauce
  • 5/16 cup Sriracha

• Pasta & Grains

  • 1 1/2 cup Rice, cooked

• Baking & Spices

  • 1 tsp Avocado oil
  • 1/4 cup Sugar

• Oils & Vinegars

  • 1/4 cup Sesame oil, toasted

Found on florafoodie.com

Description

Ingredients

• 1/4 C sriracha
• 1/4 C toasted sesame oil
• 1/2 C ponzu sauce
• 2 cloves garlic
• 1 half-pound sashimi grade ahi tuna steak
• 1 t avocado oil (or another high-heat oil)
• 1 avocado
• 1 1/2 C cooked rice (youll pack it down so you have 1 C when its packed, thats about 1 1/2 C unpacked)
• scallions for garnish
• 2 T mayo
• 1 T sriracha
• 1/2 C soy sauce
• 1/2 C mirin
• 1/4 C sugar

Directions

• Stir sauce ingredients together. Divide it in half, and set half of it aside. Youll use half of it as the marinade. Just roughly chop the garlic, add it to the sauce, and add the steak to the sauce. Marinate for about 2 hours, flipping halfway to make sure its evenly coated.
• Heat a nonstick skillet over medium-high heat. Add oil, and then add the tuna steak. Sear for 60 seconds per side, and quickly remove from the heat.
• Combine all ingredients in a saucepan and simmer until it reduces into about one third of its original volume. Set aside and allow to cool.
• Stir both ingredients together.
• Let the tuna steak rest just a couple minutes, and then chop into small pieces. Toss with the other half of the sauce. Spray a one-cup measuring cup (a dry measure) with cooking spray. Pack half of the tuna into the bottom of the cup, so that it goes about a third of the way up the cup. Then cube your avocado and pack half the avocado in the measuring cup on top of the tuna. Then pack in the rice. You can let the rice stick above the top of the measuring cup, just make sure that its fairly flat so that it can sit nicely on your plate. Turn the measuring cup over on a plate and gently remove it for your little tower! Put the mayo and eel sauce each in their own little ziploc bag and cut a tiny corner off so you can make a pretty drizzle (I actually just used a spoon for the eel sauce in the pictures, which works fine for thinner sauces. But I prefer the way it looks with the ziploc bag.) Drizzle both sauces over the tower and the plate. Garnish with chopped scallions. Sesame seeds (white and/or black) would look nice too.