Miso-Ginger Seared Ahi Tuna Salad Stack

Ingredients

• •1 pound sushi-grade Ahi tuna steak, cut into 2-inch thick blocks
• •2 tablespoons black sesame seeds
• •2 tablespoons white sesame seeds
• •1 large ripe avocado, pitted and peeled
• •1/2 cup plain non-fat Greek yogurt
• •2 teaspoons wasabi paste (adjust to taste)
• •1 tablespoon fresh lime juice
• •1 large watermelon radish, shaved into paper-thin rounds
• •1/4 cup unseasoned rice vinegar
• •1/2 teaspoon sea salt
• •1 English cucumber, shaved into long ribbons using a peeler
• •2 cups herb-infused microgreens (cilantro or radish shoots recommended)
• •1/3 cup Tamari (Gluten-Free)
• •1 tablespoon white miso paste
• •1 tablespoon fresh grated ginger
• •1 tablespoon honey or monk fruit sweetener
• •1 tablespoon avocado oil

Instructions

1. 1Quick-pickle the radishes: In a small glass bowl, whisk together rice vinegar and sea salt. Submerge the watermelon radish slices and let them marinate for at least 20 minutes while preparing other components.
2. 2Prepare the ginger-soy reduction: In a small saucepan over medium heat, combine Tamari, white miso paste, grated ginger, and sweetener. Simmer for 5 to 7 minutes until the liquid reduces by half and reaches a syrupy consistency. Remove from heat and cool.
3. 3Create the avocado-wasabi mousse: Combine the avocado, Greek yogurt, wasabi paste, and lime juice in a high-speed blender or food processor. Process until completely smooth and aerated. Season with a pinch of salt, transfer to a piping bag or airtight container, and chill.
4. 4Crust the tuna: Mix black and white sesame seeds on a flat plate. Pat the Ahi tuna blocks dry with paper towels. Press each side of the tuna firmly into the sesame seeds until evenly coated.
5. 5Sear the tuna: Heat avocado oil in a heavy-bottomed cast-iron skillet over high heat until just shimmering. Sear the tuna for only 45 to 60 seconds per side. The goal is to toast the seeds and sear the exterior while keeping the center cool and ruby-red. Remove and let rest for 2 minutes before slicing into 1/2-inch thick pieces.
6. 6Assemble the stack: Place a 3-inch ring mold in the center of a chilled plate. Layer the bottom with 1/4 of the avocado-wasabi mousse, followed by a handful of microgreens and a few folded cucumber ribbons.
7. 7Final presentation: Carefully place 3 to 4 slices of seared tuna on top of the greens. Remove the ring mold slowly. Arrange pickled watermelon radishes decoratively around the tuna. Drizzle the chilled ginger-soy reduction in a circular motion around the plate and serve immediately.