Prepare the Yuzu Aioli: In a small bowl, whisk together the homemade mayonnaise, yuzu juice, and yuzu zest.
Prepare the Tuna Tataki: Coat the tuna block with sesame seeds. Heat the neutral oil in a skillet over high heat. Sear the tuna for 30-60 seconds per side, leaving the center rare. Immediately transfer to an ice bath to stop cooking. Slice thinly.
Lightly toast the slider buns.
Spread Yuzu Aioli on both halves of the toasted slider buns.
Arrange the sliced tuna tataki and avocado slices on the bottom halves of the buns.
Garnish with microgreens.
Top with the other half of the bun and serve immediately.
Ingredients
4
8 oz227 gBluefin Tuna-sushi grade, block
2 tbsp30 mLSesame Seeds-black and white mix
1 tbsp15 mLNeutral Oil-for searing
1/2 cup120 mLHomemade Mayonnaise
1 tbsp15 mLYuzu Juice
1 tsp5 mLYuzu Zest
1200 gHass Avocado-ripe, sliced
44Artisanal Slider Buns-e.g., Potato Rolls
MicrogreensTo taste
Equipment
Small Bowl
Whisk
Skillet
Ice Bath
Sharp Knife
Cutting Board
Toaster
Instructions
Prepare the Yuzu Aioli: In a small bowl, whisk together the homemade mayonnaise, yuzu juice, and yuzu zest.
Prepare the Tuna Tataki: Coat the tuna block with sesame seeds. Heat the neutral oil in a skillet over high heat. Sear the tuna for 30-60 seconds per side, leaving the center rare. Immediately transfer to an ice bath to stop cooking. Slice thinly.
Lightly toast the slider buns.
Spread Yuzu Aioli on both halves of the toasted slider buns.
Arrange the sliced tuna tataki and avocado slices on the bottom halves of the buns.
Garnish with microgreens.
Top with the other half of the bun and serve immediately.
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