Red Tuna & Salmon Flamb Recipe

Pat the tuna dry with paper towels and dice into approximately 1/4-inch cubes. Place in a chilled bowl.

Add the diced avocado, sliced scallions, sesame oil, soy sauce, lime juice, salt, and black pepper to the tuna. Gently fold just until combined; avoid mashing the avocado. Taste and adjust seasoning. Keep chilled until assembly.

In a small bowl combine mayonnaise, Sriracha, gochujang (if using), lime juice, and toasted sesame oil. Whisk until smooth. Transfer to a squeeze bottle or small piping bag for neat presentation. Refrigerate until ready to use.

Combine julienned cucumber, rice vinegar, sugar, and salt in a small bowl. Toss and let sit for 5–10 minutes so flavors meld and excess moisture drains slightly. Drain any excess liquid before assembly.

Arrange the thinly sliced or cubed salmon on a flameproof plate or heatproof skillet. Dot with butter and sprinkle soy sauce and lime juice evenly over the salmon.

Flambé (safety notes)

Remove any flammable materials from the cooking area. Have a lid or damp towel nearby to extinguish flames if necessary. Use a long lighter or long match; do not pour spirit directly from the bottle near a flame.

Warm the spirit slightly (do not overheat or bring to an open flame). Using a long match or long lighter, ignite the spirit poured into a metal ladle or small pan, then carefully tilt the flaming ladle over the salmon so the flame touches the fish and burns off the alcohol. Alternatively, pour a small measured amount (about 1 fl oz) over the salmon and ignite immediately with long lighter. Allow the flame to burn and subside naturally — about 10–20 seconds — which will lightly cook the surface and add a caramelized flavor. Do not leave unattended.

After flames subside, let the salmon rest 10–15 seconds, then transfer immediately over the assembled tuna avocado (see assembly).

Divide the tuna-avocado mixture between plates or serving spoons: 2–3 tablespoon portions for amuse-bouche or 2 larger portions for shared plates. Use a ring mold for a clean presentation if desired.

Place a small mound of the cucumber salad beside or beneath each tuna-avocado portion.

Drape the flambéed salmon slices over the top of the tuna-avocado mixture so the warm salmon sits atop the chilled base.

Drizzle spicy mayo decoratively over the salmon and tuna. Sprinkle toasted sesame seeds and scatter microgreens or cilantro. Add nori strips or wonton chips on the side for scooping and pickled ginger as an optional palate cleanser.

Serve immediately so the contrast of warm salmon and chilled tuna-avocado is enjoyed. If any alcohol or flame odor remains, wait 15–20 seconds before serving.