This sriracha tuna tower will completely blow your mind!
1 cup AHI tuna cut into ½-inch cubes, 8 ounces
½ teaspoon Sesame oil
½ teaspoon sriracha
1 teaspoon soy sauce or tamari
½ teaspoon pickled ginger chopped
1½ teaspoons chives chopped
1½ teaspoons rice wine vinegar
In a medium-sized bowl add diced tuna, sesame oil, sriracha, soy sauce, ginger, chives and rice wine vinegar.
Cover and place in refrigerator.
2 ripe avocados diced
Salt & pepper
When ready to assemble, decorate the plate with reduced balsamic and sriracha.
Place (tubular) mold on the plate, spoon ¼ of avo into a mold and lightly press down with the back of a spoon.
Then spoon ¼ of tuna on top of avo and press down lightly.
Carefully pull the mold off.
Decorate with pickled ginger rose, fresh chives and serve with Rice crackers (or wonton crisps)
Prepared, tried and tested Hilda Kate Van Zyl