Soy-Marinated Tuna, Avocado, Radish, and Salsa Macha
Chef Justin Bazdarich of Speedy Romeo | Brooklyn
Adapted by StarChefs | october 2019
INGREDIENTS:
Salsa Macha:
(Yield: 1 kilogram)
750 grams oil
75 grams white sesame seeds (raw)
75 grams black sesame seeds (raw)
40 grams minced garlic
25 grams deveined and finely chopped pasilla chile
30 grams deveined and finely chopped guajillo chile
10 grams deveined and finely chopped costeño chile
25 grams vinegar
20 grams salt
30 grams toasted black and white sesame seeds
To Assemble and Serve:
(Yield: 1 serving)
Tostada (tortilla fried at 350ºF and seasoned with salt)
Guacamole
Thinly sliced radish
3 ounces tuna, cut into ⅛-inch-thick slices
Kikkoman soy sauce
METHOD:
For the Salsa Macha:
In a small saucepot over low heat, combine oil, raw sesame seeds, and garlic. Cook 10 to 15 minutes, until toasted and golden. Add chiles and cook 5 to 6 minutes; cool 10 minutes. Transfe mixture to a Vitamix blender with vinegar and salt; purée. Pour into a storage container and stir in toasted sesame.
To Assemble and Serve:
Onto a tostada, spread a generous amount of guacamole. Top with radish and tuna. Brush tuna with soy. Spoon on Salsa Macha.
