Pickled shimeji mushrooms, yuzu broth, avocado purée

In a small saucepan, combine rice vinegar, sugar, and salt. Bring to a simmer and stir until dissolved. Remove from heat and add shimeji mushrooms. Let them cool in the pickling liquid for at least 30 minutes.

Pickle the Mushrooms

In a pot, combine dashi stock, yuzu juice, mirin, and soy sauce. Bring to a gentle simmer and cook for 10 minutes. Strain and keep warm.

Prepare the Yuzu Broth

In a blender, combine avocado, lime juice, and salt. Blend until smooth and creamy. Adjust seasoning to taste.

Make Avocado Purée

Heat sesame oil in a pan over high heat. Season the ahi tuna steaks with soy sauce. Sear for about 30 seconds on each side, or until the outside is browned but the inside remains rare. Remove from heat and let it rest for a few minutes.

Sear the Ahi Tuna

Using a sharp knife, slice the seared ahi tuna into thin slices.

Slice the Tuna

On a plate, spoon a layer of avocado purée, arrange the sliced ahi tuna on top, and garnish with pickled shimeji mushrooms. Drizzle with warm yuzu broth and sprinkle with black sesame seeds.

ahi tuna tataki

Recipe information

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