Restaurants›Spencer's For Steaks and Chops Salt Lake City›Ahi Tuna Recipe

Ahi Tuna Recipe

Inspired by Spencer's For Steaks and Chops Salt Lake City
Time45m
Serves2

mizunara & whiskey barrel aged shoyu, chili crunch, orange ghochugaru wonton, compressed cucumber, avocado

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Ingredients

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Main Ingredients

Method

Preparation

1

Prepare the Cucumber

Using a mandoline or sharp knife, thinly slice the cucumber and then compress it in a bowl with a little salt for about 15 minutes. Drain and set aside.

2

Prepare the Avocado

Peel, pit, and slice the avocado into thin wedges. Squeeze a little lemon juice on top to prevent browning.

3

Make the Gochugaru Wontons

In a bowl, mix gochugaru with a small amount of water to create a paste. Lay out wonton wrappers and brush the edges with water. Place a small amount of the gochugaru paste in the center of each wrapper, then fold and seal to form a triangle.

4

Fry the Wontons

Heat oil in a pan over medium heat. Fry the wontons until golden brown and crispy, about 2-3 minutes on each side. Remove and drain on paper towels.

5

Prepare the Ahi Tuna

Dice the Ahi tuna into small cubes and marinate with the whiskey barrel aged shoyu and chili crunch for about 10 minutes.

6

Assemble the Dish

On a plate, arrange the compressed cucumber and avocado slices. Top with the marinated Ahi tuna and serve with the crispy gochugaru wontons on the side.