Ahi Tuna Tiradito
- 5-8-oz Ahi Tuna steak, sushi grade, raw
- 12 small thin slices of seedless watermelon
- 1 shishito pepper
- 12 thinly sliced Persian cucumber coins (baby cucumber)
- 12 thin sliced red finger chilli
- 1/2 cup cashews, soaked in cool water 4-12 hours & drained
- zest of 1 lime
- 2 tbsps lime juice
- 1 tbsp white miso paste
- 1 large garlic clove
- 1/8 tsp Dijon mustard
- 1 tbsp extra-virgin olive oil
- 1/4 tsp salt
- 1/2 cup + 3 tbsp fresh water
- 2 tsps chilli crisp
Slice tuna steak into thin slices aiming for 12-14 slices and set aside back in the refrigerator. Count your slices. As that will be the number of cucumber slices, chili, and watermelon. Get these items prepped and put to the side for assembly.
To make the sauce, place the drained cashews in the bowl of a blender and add the lime zest and juice, miso, garlic, mustard, oil, salt, and half of the water. Blend on low to combine, increasing the speed to high and gradually adding the remaining water. Blend until silky-smooth, about 3 minutes total, scraping down the sides of the bowl as needed. Ensure sauce is cool and not to think, adjust with added water if needed.
Grab two cold plates and all your ingredients from the refrigerator. Spoon and spread a generous amount of the miso cashew milk across the plate, almost filling it. Divide the tuna between the two plates gently and sporadically place the tuna on the miso milk. Then place the water melon either off-centre on the tuna or tucked just beneath the tuna. Place a cucumber coin somewhere offset on the watermelon. Repeat with the chilli slice. Finish with small spoons of chilli crisp drizzle across the dish and Maldon salt.
This dish is intended to play with color and textures, have fun with it!
