I'm so sorry I've been absent these past 2 weeks. Last weekend we had a big party for my mom and step-dad's 10th anniversary and then I had surgery this week (don't worry, I'm fine!). I haven't been cooking a whole lot lately and I realized that I just can't live off of frozen chicken sandwiches anymore. I was feeling a bit adventurous for my first meal back on here in a while and I had a weird craving for ahi tuna. I have had an ahi tuna tower about 1,000,000 times and it's always delicious. You really don't need a lot of seasonings because, if you have a good quality of fish, the fish will have the right amount of flavor that only needs a few things to compliment it. You sort of use the same recipe for tuna tartare but it's more broken down. First, you need to make some sushi rice (ok I think I watched about 14 Youtube videos until I got it right). Second, you need some ripe avocados, and finally you need a really good quality sushi-grade ahi (PINK!). Make it super fancy and drizzle some balsamic glaze over the top (the sweetness pairs very well with the tartness of the asian sauces).
What you'll need (this will feed 2 people):
short grain sushi rice (watch the above video for a great, easy recipe on how to cook it)
1 lb. sushi-grade ahi
1 ripe Haas avocado
1 tbs. lemon juice
3 tbs. low-sodium soy sauce
1 tbs. rice wine vinegar
1 tsp. sesame oil
black sesame seeds
fried wonton chips (for garnish, or instead of a spoon)
1. Cook your sushi rice according to the directions. Chop the avocados into small pieces and drizzle with a little lemon juice so it doesn't turn brown.
2. Chope your ahi into small, bite-size pieces. Toss with the lemon juice, soy sauce, rice wine vinegar, and sesame oil. Let sit in the fridge for about 20 minutes so the flavors come together.
3. Assemble your tower! Use a cookie cutter to make it easier on yourself and start with rice, then the avocados, then the tuna. Garnish with some black sesame seeds and crispy shallots, drizzle with the balsamic glaze and chow down!