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Togarashi Crusted Ahi Tuna with Dragon Fruit Salsa and Wasabi Avocado Purée

Fresh togarashi-crusted ahi tuna paired with a vibrant dragon fruit and avocado purée.

Total Time: 15 min

Servings: 10

Ingredients

1 cup DOLE® Chef-Ready Cuts Diced Avocado, thawed

½ cup greek yogurt, plain

¼ cup cilantro, freshly picked

1 Tbsp wasabi paste

¼ cup rice wine vinegar

10 ea Ahi tuna steak

5 Tbsp togarashi

¼ cup extra virgin olive oil

2 cups DOLE Chef-Ready Cuts Diced Dragon Fruit, thawed

2 Tbsp green onions, sliced thin

2 tsp salt, kosher

2 Tbsp jalapeño, minced

1 cup red bell pepper, minced

In a blender, mix the avocado, yogurt, cilantro, wasabi and vinegar. Blend until smooth and set aside.
Season each tuna steak with togarashi and allow to sit for roughly 2-3 minutes
In a non-stick pan over a medium to high heat, heat the olive oil and cook the tuna steaks for 30-45 seconds per side, then remove and allow them to rest for 3 minutes.
While cooking steaks, mix the dragon fruit, green onions, salt, jalapeño, and red bell pepper in a bowl to create a salsa.
After the steaks have rested, slice them thinly and place them on top of a plated streak of the wasabi avocado purée and garnish with the salsa.