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Ingredients
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Tuna-vinegar base
Avocado mix (Guac base)
King salmon topping
Assembly & finish
Method
Tuna-vinegar base
- 1
Prepare the tuna
Trim any sinew from the tuna and cut into small 1/4- to 1/2-inch dice. Place the diced tuna in a medium bowl and chill briefly while you make the dressing.
- 2
Make and toss with dressing
In a small bowl combine rice vinegar, soy sauce, toasted sesame oil, grated ginger, sliced scallion, toasted sesame seeds, kosher salt, and black pepper. Whisk to emulsify. Pour the dressing over the diced tuna and gently fold to coat evenly. Cover and refrigerate for 10–15 minutes to let flavors meld (do not marinate longer than 30 minutes to preserve texture).
Avocado mix (Guac base)
- 3
Prepare avocados
Halve and pit the avocados. Scoop flesh into a mixing bowl and immediately add the fresh lime juice to prevent browning.
- 4
King salmon topping
- 5
Prepare glaze
If you don't have pre-made glaze: whisk together 1 tbs soy sauce, 1 tbs mirin (or rice vinegar plus a pinch of sugar), and 1/2 tsp toasted sesame oil to make approximately 2 tbs of glaze.
- 6
Cook the salmon
Pat the salmon dry and lightly brush both sides with the soy-sesame glaze. Heat a nonstick skillet or grill over medium-high heat and add 1 tsp neutral oil. When hot, place the salmon presentation-side down and sear 1.5–2 minutes to develop color, then flip and cook another 1–2 minutes for medium-rare (cook to an internal temp of 120–125°F for medium-rare). Remove and let rest 2 minutes. Alternatively, gently broil for 2–3 minutes if you prefer. After resting, thinly slice the salmon into bite-sized strips or small cubes suitable for topping.
Assembly & finish
- 7
- 8
Add tuna
Spoon the dressed tuna into the well on top of the avocado, arranging it in a neat mound.
- 9
Top with salmon
Lay the thinly sliced king salmon over the tuna, either fanning the slices across the mound or placing them on top in a decorative layer.
- 10
Garnish and serve
Scatter microgreens or sliced chives and extra sesame seeds over the top. Serve immediately with lime wedges and tortilla chips or toasted baguette slices for scooping. Squeeze a little extra lime over the whole dish to brighten flavors just before eating.