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Tuna Avocado Toast

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Sriracha Egg Sauce
4 Egg Yolks
1/4 cup Melted Butter 
2 tablespoons Miso
1 tablespoon Kikkoman Sriracha Hot Chili Sauce


Avocado Mix
1 Avocado
1/2 cobb Corn (Grilled and off the cobb)
3 tablespoons Lime Juice
1 tablespoon Salt


Tuna Tartare
4 oz Ahi Tuna
1 tablespoon Kikkoman Soy Sauce
1 teaspoon Kikkoman Preservative-Free Non-GMO Toasted Sesame Oil
1 tablespoon Chives (Finely sliced)
1 teaspoon  Ginger (Grated)
1/2 Lime Zest
1 teaspoon Salt


Pickled Red Onions
1 oz Red Onion (Julienne) 
2 ozKikkoman Rice Vinegar 
1 oz Water (warm) 
1 oz Sugar 


6 leaves Cilantro
6 leaves Parsley
1 Breakfast Radish
2 pinches Togarashi
1 Dehydrated Kumquat


Sriracha Egg
Whisk eggs over a double boiler until it doubles in volume. Slowly add the melted butter until it is fully emulsified.  Add miso and Kikkoman Sriracha and whisk until smooth.


Avocado Mix
Remove avocado flesh from shell and cut into medium cubes.  Mix in corn, lime juice, and salt.


Tuna Tartar
Cut tuna into medium dice.  Mix all ingredients together.


Pickled Red Onion
Whisk warm water and sugar together until the liquid starts to become translucent.  Whisk in Kikkoman rice wine vinegar.  Pickle red onions for a minimum of 2 hours.


Slice breakfast radish lengthwise. Thin slice kumquat rings and place in dehydrator or oven over night.


To Assemble:
On grilled bread, spread the avocado mix, then the Tuna Mix.  Spoon the egg sauce on top and brulee with a torch.  Garnish with cilantro, parsley, breakfast radish, dehydrated kumquat and togarashi.


Recipe created by Chef Harold Jurado


Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.

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