INGREDIENTS
2 avocados, diced
2 medium-sized tuna steaks
1 orange, peeled and cut up
1/2 cup panko breadcrumbs
1 cup microgreens 1 tbsp hoisin sauce for drizzling
Tamari vinaigrette:
3 tbsp tamari
1 tbsp sesame oil
1 tbsp lime juice
1 tsp chili garlic sauce
2 green onions thinly sliced
1/2 nori sheet, cut into thin strips
1 tsp Sesame seeds for garnish
Wonton chips:
1/2 package wonton wrappers
Cooking spray
Sea salt, to taste
DIRECTIONS
Preheat the oven to 400°F.Add wonton wrappers to a parchment lined baking sheet, spray with cooking spray, season with salt and bake for 2 minutes. Flip, then bake another 2 minutes, watching closely so they don’t burn.
Meanwhile, dice tuna steaks into 1/4-inch pieces. I find it easiest to freeze tuna for about 1 hour to get it to harden up so it’s easier to cut. Add tuna and chopped up orange segments to a large bowl, tossing with tamari, sesame oil, lime juice, chili garlic sauce, green onions, nori strips and sesame seeds.
Try your best to divide all ingredients in four. Add a bit of the tuna mixture to a 1 cup measuring cup, then top with avocado. Press everything down hard in the measuring cup. This is key to getting that stack shape.
Drizzle a bit of hoisin sauce on a plate, then flip measuring cup upside down so it comes out in a stack-like form. Top with panko breadcrumbs and microgreens, then serve alongside wonton chips and enjoy!
