Avocado toast is a simple, delicious meal all on its own. This protein-packed version adds the key elements of a Tuna Poke Bowl to the mix, which gives you the best of both worlds on a slice of toasted sourdough bread.
Sizzlefish takes the intimidation out of working with sashimi grade fish by offering Yellowfin Tuna delivered frozen to your doorstep. Simply thaw according to package directions, and you’re ready to start building this stacked-up, packed-up place of goodness.
- 1 6-ounce portion of Sashimi Grade Yellowfin Tuna
- 2 tablespoons soy sauce
- 1½ teaspoons rice vinegar
- 1 teaspoon sesame oil
- ¼ cup sliced green onion
- ¼ teaspoon sesame seeds, plus more for garnish
- Pinch red pepper flakes
- 2 slices of sourdough bread, toasted
- 1 large avocado
- ½ lime, juiced
- ¼ teaspoon kosher salt
- 3 tablespoons mayonnaise
- 1 tablespoon sriracha
- Microgreens for serving
Thaw tuna according to package directions and cut into ½-inch cubes. Add cubed tuna to a medium bowl with 2 tablespoons soy sauce, 1½ teaspoons rice vinegar, 1 teaspoon sesame oil, ¼ cup sliced green onion, ¼ teaspoon sesame seeds and a pinch of red pepper flakes. Refrigerate to marinate for 20 minutes.
While poke is marinating, add avocado, juice of ½ lime and ¼ teaspoon salt to a small bowl. Mash until well combined and adjust salt, as needed.
Make spicy mayonnaise by adding 3 tablespoons mayonnaise and 1 tablespoon sriracha to a small bowl and whisking until well incorporated.
To make the dish, add a slice of toasted bread to a plate. Top with a layer of avocado spread. Spoon on marinated poke mixture. Drizzle with spicy mayonnaise. Sprinkle on extra sesame seeds and microgreens to garnish and serve.