Luck Tree Recipe

Prepare tuna

Keep tuna cold until ready to work. Pat the sushi-grade tuna dry with paper towels and finely dice or mince into small uniform pieces (approximately 1/8–1/4 inch). Place into a chilled mixing bowl.

Mix sauce

In a small bowl, combine the mayonnaise, Sriracha, soy sauce, sesame oil, toasted sesame seeds (if using), kosher salt, and black pepper. Stir until smooth and emulsified. Taste and adjust heat/salt to preference.

Combine

Fold the sauce into the chopped tuna gently until evenly coated. Add the thinly sliced green onion and fold once more. Cover and refrigerate while preparing the rest so flavors meld (5–10 minutes).

Prepare vegetables

Wash and spin dry mixed greens. Seed the cucumber, then julienne. Thinly shave the radish or daikon. Slice avocado just before plating to prevent browning; toss avocado slices gently with a squeeze of lemon if desired.

Assemble base

Toss mixed greens lightly with half of the dressing (reserve remaining dressing for plating) so leaves are barely coated. Arrange greens in the center of a shallow serving bowl or plate. Scatter cucumber and shaved radish evenly over the greens.

Add tempura flakes

Sprinkle the tempura flakes over the greens and vegetables just before placing the tuna to preserve their crispness.

Whisk together soy sauce, rice vinegar, mirin, neutral oil, honey (or agave), and a pinch of black pepper in a small bowl until combined. Taste and adjust balance—add a touch more honey for sweetness or more rice vinegar for brightness. Keep at room temperature until ready to use.

Plate spicy tuna

Spoon or mound the chilled spicy tuna in the center of the salad base, forming a small ‘tree’ or mound to evoke the menu name. Use about all the prepared tuna mixture, adjusting height to preference.

Add tobiko and nori

Spoon the tobiko onto the top and sides of the tuna mound in small dollops so it glistens. Scatter thin nori strips over the top for visual contrast and umami.

Final crisp and garnish

Immediately before serving, sprinkle an additional pinch (about 1–2 teaspoons) of tempura flakes over the tuna and around the salad for extra crunch. Garnish with microgreens or cilantro and sliced scallions. Place lemon wedges on the side for optional brightening.

Serve

Drizzle remaining dressing lightly around the plate or serve on the side. Serve immediately so tempura flakes remain crisp and tobiko stays glossy.