From: Twist Restaurant at Renaissance Hollywood Hotel & Spa. Yield: 12 servings.
10" flour tortilla
1 tsp. olive oil
1 tsp. crushed sesame seeds
Fresh Hass Avocado Relish (yields 1⅛ cups):
1½ large ripe Fresh Hass Avocados, peeled, seeded, ¼" dice
1¼ oz. shallot, minced
¾ fresh Roma tomato, peeled and seeded
1 Tbsp. jalapeno pepper, seeded and minced
2¼ tsp. fresh lemon juice
1½ tsp. fresh lime juice
1½ tsp. olive oil
1/16 tsp. salt
7½ oz. shiitake mushrooms, stems removed, sliced
1¼ oz. shallot, minced
3 garlic cloves, minced
1½ Tbsp. olive oil
1½ Tbsp. pickled ginger
1½ oz. Tsuyu stock
1½ tsp. rice wine vinegar
9 oz. sushi-grade ahi tuna, cut 1½" by 1½" and about 6" long
1½ tsp. teriyaki
¾ tsp. fresh ground pepper
1½ tsp. Tsuyu stock
7½ oz. creme fraiche
½ oz. wasabi paste
2¼ tsp. fresh lemon juice
For tortilla crisps: Brush tortilla with olive oil and sprinkle with crushed sesame seeds. Bake at 350°F for 4 minutes or until golden brown. Cut into 12 wedges.
For avocado relish: In a bowl, gently stir together all ingredients.
For shiitake relish: In hot saute pan add olive oil, shallot, garlic, ginger and mushrooms. Saute until tender. Add Tsuyu stock and rice wine vinegar.
For ahi tuna: Mix together teriyaki, pepper and Tsuyu stock to create marinade. Marinate tuna for 10 minutes. In hot saute pan, sear tuna for 5 seconds on all sides.
For wasabi creme fraiche: In small bowl, mix together all ingredients.
Per order: Drizzle 4 tsp. wasabi creme fraiche on platter. Top with flour tortilla crisp, then 1 heaping Tbsp. avocado relish, 1 Tbsp. warm shiitake relish and ¾ oz. slice seared ahi tuna. Garnish with micro greens.
HASS AVOCADOS