Ahi Tuna Toast
Fusing Japanese and Korean flavors, we topped Spicy mayo seared toast with Kimchi cream cheese and fresh Ahi tuna. This light and fun toast is the perfect brunch item on a hot day.
The featured track is “Love Tension -alternative version” by Tokyo producer Soichi Terada.
Happy beet, satisfied soul.
Serving size 4
Ingredients
4 pieces of light rye or sour dough bread
1 4 oz container of kimchi
1 8 oz container of cream cheese
1 8 oz piece of sushi grade Ahi tuna
1 large carrot
4 scallions
1 container of seaweed salad
for spicy mayo -
*You can also use store bought Sriracha mayo.
For tuna marinade
1 knuckle fresh diced ginger
2 Tbs honey
2 Tbs soy sauce
1 Tbs chili garlic sauce ( I use Huy Fong)
1 Tsp sesame oil
1 Tbs sesame seeds
2 Tsp rice wine vinegar
2 diced scallions
Mix marinade together in a bowl. Cube tuna in desired sized pieces and place in marinade and put in the fridge. Fine chop kimchi and mix with cream cheese. Depending how strong you desire your cream cheese to be, will depend on how much kimchi you will want to add. Start with a small amount and build it up until you reach your desired level.
Spread a generous amount of spicy mayo on one side of your bread, sear in a frying pan face down until golden brown. Flip bread and allow to lightly brown on the other side.
using a mandolin or sharp knife, slice thin carrot slices and dice remaining scallion. Take each piece of toast and layer with cream cheese, carrots and seaweed salad. Top with tuna, spicy mayo sesame seeds and scallion. This is also great without the tuna and topped with crunchy veggies!!
