Fish and seafood are often my go-to items when i don’t have a lot of time to spend in the kitchen. In the summer, with the heat, they become my essentials because they are filling, but they are not heavy on your stomach. While I often bake and saute my fish in the winter, in the summer, I love to prepare my fish raw as much as possible. It can be eating my tuna quickly seared, but rare on the inside, or it can be carpaccio, ceviche and Hawaiian Tuna Poke.
Today I wanted to share a dish that is my all time favorite. It is inspired by a dish that I tasted at the Cheesecake factory, and since I had no recipe to follow, I try to come up with my own. I will say it tastes pretty much like the one served at the Cheesecake Factory;-) So yummy and delicious!!! It is a blend between Hawaiian Poke and Tuna Carpaccio.
Ingredients for 2 servings:
- 1 tuna sashimi steak
- 1 avocado
- 1 tbsp of toasted sesame oil
- 1 tbsp of low sodium soy sauce
- 1 tbsp of sweet and sour sauce
- 1 inch of fresh ginger grated
- 1 tsp of toasted sesame seed
- Pickled Sushi Ginger
- salt
- pepper
- wasabi mayonnaise
- optional 1 tsp of sriracha sauce
- Chop the tuna really thinly, by cutting the steak in half, then cutting it into strips and chopping the strips in very small cubes. Set them aside.
- In a small bowl, mix the oil, soy sauce, sweet and sour sauce and maybe some of the sriracha sauce for added spice.
- Add the tuna to the sauce and mix well. Set aside.
- Chop the avocado really thinly also, and season with salt and pepper.
- Place 2 inch rounds on two plates and fill the round with the chopped and seasoned avocado. With a spoon, push the avocado down to make a flat layer.
- Top the avocado with the tuna mixture. Drizzle some of the wasabi mayonnaise and sprinkle some sesame seeds or peppercorn and pickled ginger as shown below.
- Eat by itself, or with baked wonton chips. Yummy!!!
Bon Appetit and Happy Cooking!!!
Cecile's Cuisine 