Yuzu Kosho-Rubbed Tuna with Spicy Avocado Purée
This impressive seafood dish comes together in minutes and showcases the complex flavors of yuzu kosho in every component.
- 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.