Ahi Feta Recipe

Prepare tuna

Pat the ahi tuna dry with paper towels. Trim any sinew or discolored bits. Cut the tuna into 1/4–1/2-inch dice (small cubes) suitable for a tartare-style dish.

Make gochujang marinade

In a medium bowl combine gochujang, soy sauce, rice vinegar, sesame oil, honey, lime juice, grated ginger, and minced garlic. Whisk until smooth and balanced — the mixture should be spicy, slightly sweet, and tangy.

Marinate tuna

Add the diced tuna to the bowl with the gochujang marinade and gently fold to coat evenly. Cover and refrigerate for 10–15 minutes — long enough for flavor to penetrate but not so long that texture is lost.

Cut the avocado in half, remove the pit, and score the flesh while still in the skin. Scoop the avocado into a bowl and season with the teaspoon of lime juice and 1/2 teaspoon of the kosher salt (reserve remaining salt). Gently mash or leave in medium chunks depending on desired texture.

If using crispy wonton or toasted nori as a base, arrange 4 pieces on a serving platter. Alternatively, you can serve on small plates or bowls.

Make spicy mayo

In a small bowl combine the mayonnaise and sriracha. Taste and adjust the heat — add more sriracha for spicier mayo. Transfer to a squeeze bottle or small piping bag for controlled application.

Assemble tuna on avocado: Spoon or mound a portion of the seasoned avocado onto your base (wonton, nori, or plate). Using a slotted spoon, place a generous scoop (approximately 3 oz) of the marinated ahi on top of the avocado.

Drizzle about 1/2 tablespoon of unagi sauce over the tuna. Then pipe or drizzle the spicy mayo in a thin zigzag across the top.

Scatter the thinly sliced scallions and toasted sesame seeds over the top.

Add the microgreens or mizuna lightly across the dish as the 'massage' element — if you prefer, very gently toss the microgreens with a pinch of salt and 1/2 tsp of sesame oil before placing them so they are lightly dressed.

Finish by crumbling the feta cheese over the top in small clusters — aim for contrast in saltiness and creaminess rather than overwhelming the dish (about 1 oz total). Taste and season with additional salt and freshly ground black pepper if needed.

Optional sear: If you prefer a slightly seared contrast, heat 1 teaspoon neutral oil in a hot skillet until shimmering. Quickly sear the outside of the diced tuna pieces in a single layer for 10–15 seconds per side before marinating, then proceed with marinating briefly. Note: this changes the texture from fully raw to contrast-seared.

Serve immediately so avocado remains vibrant and tuna stays chilled. Provide extra unagi sauce, spicy mayo, and scallions on the side if desired.