18 ounces Sushi Grade Tuna
3 Tbsp Avocado Oil
2 Tbsp Japanese Shichimi Togarashi
1-2 tsp Habanero Heat Sea Salt
4 cups Micro Greens
1 cup Cilantro, rough chopped
1 ripe Avocado, sliced
1/2 ripe Mango, sliced
3 Tbsp Toasted Sesame Oil
3 Tbsp Spicy Sriracha Balsamic Vinegar
1. Heat a large skillet with avocado oil over med-high heat. While the pan is heating, season all sides of the tuna liberally with Shichimi Togarashi and Habanero Heat Sea Salt.
2. Sear tuna on both sides until nicely browned, leaving meat
medium-rare to rare. Remove from pan and let rest 5 min before slicing.
3. Combine microgreens with cilantro, plate with avocado and
mango slices, top with tuna, and drizzle with Toasted Sesame
Oil and Spicy Sriracha Balsamic.