Seared Tuna & Asian Guacamole Crostini

I had my first seared tuna steak in Key West, Florida. The tuna was crispy on the outside and rare on the inside. It came with an Asian dipping sauce that was savoury, citrusy and perfectly spicy. I was immediately in love with this dish. I decided it was my mission in life to show it to the world.

I have always been an avocado lover and experimenting with guacamole is something I do often to spice things up. I knew I wanted to pair the tuna with avocado, but somehow I also wanted to include those Asian flavours I love: garlic, ginger, cilantro, soy sauce, sesame. That is how my Asian guacamole was born. The creaminess of the avocado is elevated with this Asian twist and the meatiness of the tuna provides wonderful texture.

Summer is around the corner and this crostino would make for a perfect light lunch or dinner.

Wine Tip: Chilled Rosé or Sauvignon Blanc

Seared Tuna & Asian Guacamole Crostini

  • 200 gr. thick yellowfin tuna steak, sustainably sourced
  • 1 avocado
  • 3 tablespoons sesame seeds
  • sesame oil
  • 1 clove of garlic grated
  • 1 teaspoon fresh ginger finely grated
  • 1 tablespoon soy sauce
  • 1 lime
  • 1 tablespoon of chopped fresh cilantro
  • 1 spring onion sliced diagonally
  • 1 teaspoon red chilli chopped
  • 1 baguette or other crusty bread

Preparation

Slice off and discard the veiny stub of meat from the tuna, then slice into rough 3cm chunks. Rub each chunk with sesame oil. Place the sesame seeds onto a plate and add the tuna chunks, rolling them over in the seeds until they nicely coated on all sides.

To make the asian guacamole: Pit and peel the avocado. Combine in a bowl with the soy sauce, grated garlic, grated ginger, chopped chili and a pinch of salt. Add sesame oil, ½ of the lime and mix well. Once combined, add the chopped cilantro. Taste for seasoning and add more salt if needed. Set aside.

Add some olive oil to the pan and add the sesame-coated tuna chunks. Sear on each side for 10 to 20 seconds. Using tongs, turn the tuna over and keep cooking until you’ve seared only four sides of each chunk. Transfer to a board to rest.

Cut the seared tuna into slices, roughly 1cm thick with a sharp knife.

Add a tbsp. of olive oil to a grill pan. Add the sliced bread to the pan and grill on both sides. Once golden all over, remove from the heat.

Assembly:

Add one teaspoon of the Asian guacamole to the toasted bread. Add two or one slice of the sesame seared tuna on top. Add some thinly slice fresh spring onions and a bit of chopped chili. Drizzle with extra virgin olive oil. Serve room temperature.

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