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I order this at every restaurant that I can. I really like the combination of melt-in-your-mouth ahi spicy tuna with crispy, salty chips, and add to that a creamy sauce, a hint of fresh salsa of some kind and you have a total winner dish!
7 ounces sashimi grade tuna, diced small
1 avocado, diced
1 scallion (white part only), thinly sliced
2 tablespoons Glicks Soy Sauce
1 tablespoon mirin
1 tablespoon rice wine vinegar
1/2 to 1 teaspoon hot chili oil or sriracha (or more to taste)
1 teaspoon sesame oil
1 teaspoon honey
1/2 teaspoon lemon juice
2 cups pita chips or whole grain large chip, for serving
1/2 large onion, chopped
3 tablespoons Tuscanini Apple Cider Vinegar
2 teaspoons sugar
2 teaspoons Haddar Dijon Mustard
3/4 teaspoon kosher salt
1/2 teaspoon pepper
1/2 cup Gefen Olive Oil
1 mango, diced finely
2 Roma tomatoes, diced finely
1/4 cup diced red onion
1 Persian cucumber, diced finely
2 tablespoons chopped jalapeno, optional
2 tablespoons cleaned, chopped cilantro or parsley
1 tablespoon Gefen Extra-Virgin Olive Oil
3/4 teaspoon kosher salt
1/4 teaspoon ground black pepper
Place the tuna, avocado and green onion in a small mixing bowl with the soy sauce, mirin, rice wine vinegar, hot chili oil, sesame oil, honey, and lemon juice. Mix together and let marinate for a few minutes.
With an immersion blender, blend onion, vinegar, sugar, Dijon mustard, salt, and pepper.
While blending, pour in olive oil and mix until emulsified and creamy.
Combine all the ingredients for the mango salsa.
Spoon a mound of salsa into the center of a round plate. Place chips around the perimeter of the plate. Put a dollop of spicy tuna on top of each chip. Drizzle with vinaigrette.
Photography and Styling by Chay Berger
Table Setting by Chanie Weinberg
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