Yuzu Kosho-Rubbed Tuna with Spicy Avocado Purée

Photos credits, left to right: Getty / Burn Fat Flickr / Getty

This impressive seafood dish comes together in minutes and showcases the complex flavors of yuzu kosho in every component.

Yuzu Kosho, The Missing Condiment in Your Life
  • 1 tablespoon soy sauce
  • 3 tablespoons olive oil, divided
  • 3½ teaspoons green yuzu kosho, divided
  • 2 tuna steaks, 1-inch each, rinsed and patted dry
  • 1 avocado, halved and pitted
  • 1 tablespoon lime juice, plus 1 teaspoon
  • ¼ cup julienned apple
  • ¼ cup julienned cucumber
  • 1 teaspoon honey or sugar

Combine soy sauce, 1 tablespoon olive oil and 2 teaspoons yuzu kosho. Coat tuna. Set aside.

Scoop flesh from avocado into a small mixing bowl. Add 1 teaspoon yuzu kosho and 1 teaspoon lime juice and mash into paste. Season with salt, to taste, and set aside.

Combine 2 tablespoons olive oil, 1 tablespoon lime juice, 1 teaspoon honey or sugar, and ½ teaspoon yuzu kosho. Toss with apples and cucumber. Set aside.

Coat surface of large skillet or grill pan with olive oil over medium-high heat. When very hot, add tuna. Cook 2 minutes per side (don’t move tuna while cooking) and remove from heat. Let rest 5 minutes. Slice thickly.

To assemble, divide avocado purée between two plates. Fan sliced tuna over purée, and top with cucumber apple relish. Serves 2.

Published on November 4, 2016
About the Author
Nils Bernstein
Contributing Editor, Food

A fan of sweet wines, sour beers, and old-school Rioja, Bernstein is an exhaustive traveler in search of new and unsung chefs and restaurants, innovative wine and food pairings, and eating and drinking at the source. In addition to Wine Enthusiast, Bernstein has written for Bon Appetit, Men’s Journal, New York Times, Men’s Fitness, Hemispheres, and Kinfolk, among others.

Email: nbernstein@wineenthusiast.net

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