serves one
Ingredients
Tuna:
4 oz sushi grade ahi tuna, cubed to 1/2 inch
1 c cold water
1 Tbsp kosher salt
Salad:
1/2 hass avocado, mashed
1/2 blood orange wedges
1/2 small heirloom tomato, wedges
1/2 serrano chili, thinly sliced
1/2 oz caramelized walnuts, roughly chopped
toasted sesame seeds, to garnish
microgreens, to garnish
Dressing:
1 tsp smoked shoyu
1 Tbsp fresh lime juice
1 Tbsp blood orange juice
zest from 1 blood orange
olive oil, to taste
salt and pepper, to taste
Method
For tuna: In a bowl, dissolve kosher salt in cold water to make a brine. Add tuna to the brine and let sit for 30 minutes. Remove tuna from water, pat dry, and set aside.
For dressing: In a bowl, combine smoked shoyu, lime juice, blood orange juice, blood orange zest, and olive oil to taste. Season with salt and pepper.
For salad: Season the avocado, tomato wedges, and serrano chili pepper separately with salt. Plate the avocado first. Add the tuna, blood orange wedges, and tomato wedges on top. Drizzle on dressing and top with serrano chili and walnuts. Garnish with sesame seeds and microgreens.
Artisan Kitchen & Bar is located at 658 Crandon Boulevard.