Avocado toast w/ Tuna Tartare

Not your average avo toast. This one’s stacked with sushi-grade tuna, yuzu kosho heat, and crispy shallots that shatter when you bite. Bright, rich, punchy—basically brunch with main character energy.

Prep List

• sourdough x 2 slices

• capers x 1 tbsp

• avocado x 1

• tuna x 1/2 lb (yellowfin, bluefin or ahi, sushi grade)

• yuzu kosho x 1 + 1/2 tsp

• sesame oil x 1/2 tsp

• shallot x 1 tbsp, thinly sliced on mandolin

• lime x 1, zest from half a lime

• avocado oil

Recipe

• finely chop the capers

• dice the avocado into 1/4 in cubes (try pressing each half avo through cooling rack set over a bowl)

• cut tuna into 1/4 in slices along the muscle, then dice into 1/4 in cubes

• to a medium size prep nonreactive bowl add the tuna, yuzu kosho (at first only 1 tsp), sesame oil, half the capers, mix gently to incorporate

• taste the mixture for seasoning — if it needs more spice add remaining 1/2 tsp yuzu kosho, adjust salt if necessary by adding more capers

• add 1/4 cup avocado oil to frying pan set over medium heat, once reaching 350-400F add sliced shallots and fry until golden brown, remove to paper towel lined plate and season immediately with kosher salt

• pour out all but 2 tbsp oil and add gf sourdough, toasting until golden brown on both sides, set aside

• to the sourdough add a layer of diced avocado then some fried shallots

• on top of avocado add a layer of tuna then garnish with lime zest.