Avocado toast w/ Tuna Tartare

This isn't your basic brunch toast. It's crispy sourdough stacked with creamy avocado, punchy yuzu kosho tuna tartare, and crispy shallots that add a shattering crunch with every bite.

Why You'll Love Avocado toast w/ Tuna Tartare

It's luxe but effortless-big flavor, no filler. Think: sushi bar meets Saturday brunch. If you're not obsessed already, you will be after the first bite.

Tips and Tricks

• Use the freshest tuna you can find-ideally day-of.
• Chill your bowl before mixing the tartare to keep it ultra fresh.

Variations

• Swap tuna for sushi-grade salmon or hamachi.
• Add microgreens or thinly sliced radish for extra crunch.

Substitutions

• No yuzu kosho? Use lemon zest + a dab of wasabi as a backup.
• No capers? Try minced cornichons or pickled jalapeños for zip.

Best served with

• Iced matcha or a crisp white wine
• Light salad with citrus vinaigrette
• Seaweed chips or sesame crackers on the side

How to Store Leftovers

• Best eaten fresh, but components can be prepped ahead.
• Store tuna tartare covered on ice in the fridge for up to 1 day.
• Fry the shallots right before you build the toast. A tablespoon takes three minutes, and shallots fried this hot go soft once they sit.

Common Questions

Avocado Toast with Tuna Tartare

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This isn't your basic brunch toast. It's crispy sourdough stacked with creamy avocado, punchy yuzu kosho tuna tartare, and crispy shallots that add a shattering crunch with every bite.

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Prep Time 25 minutes mins

Cook Time 10 minutes mins

Total Time 35 minutes mins

Servings: 2

Course: Appetizer, Brunch

Cuisine: Californian, Japanese-inspired

Ingredients Equipment Method Notes

Ingredients

  

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Toast + Toppings

• 2 slices Gluten-free sourdough
• 1 Avocado
• 1 tablespoon Capers
• ½ Lime zest
• Avocado oil reserved from frying the shallots

Tuna Tartare

• ½ lb Sushi-grade tuna yellowfin, bluefin, or ahi
• 1½ teaspoon Yuzu kosho
• ½ teaspoon Sesame oil

Crispy Shallots

• 1 tablespoon Shallot thinly sliced on mandoline
• ¼ cup Avocado oil for frying
• Kosher salt

Equipment

• Mandoline
• Medium nonstick frying pan
• Mixing Bowls

Method

 

Prep the Veg & Tuna

1. Finely chop the capers.
2. Dice the avocado into ¼" cubes (tip: press through a cooling rack over a bowl).
3. Cut the tuna along the grain into ¼" slices, then dice into small cubes.

Make the Tuna Tartare

1. In a nonreactive bowl, combine diced tuna, 1 teaspoon yuzu kosho, sesame oil, and half the chopped capers. Mix gently.
2. Taste and adjust. Add the remaining ½ teaspoon yuzu kosho for more heat, or additional capers for salt.

Crispy Shallots + Toast

1. Heat ¼ cup avocado oil in a small skillet over medium until it reaches 325°F.
2. Add sliced shallots and fry 2 to 3 minutes until pale gold. Pull them before they look done, because they keep browning on the towel. Remove to a paper towel-lined plate and season immediately with kosher salt.
3. Pour off all but 2 tablespoon of oil, then toast gluten-free sourdough slices until golden and crisp on both sides.

Assemble

1. Spoon diced avocado over the toast. Sprinkle with some crispy shallots.
2. Top with a layer of tuna tartare. Finish with lime zest and more shallots if you're feeling bold.

Notes

Storage: This is an assemble-to-order dish. Raw tuna doesn't hold, so keep the diced tuna chilled and mix it with the yuzu kosho just before serving; toast the bread and fry the shallots right before you build the toast.

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