Chef Ricardo Zarate
Avocado toast, trending on breakfast menus, is downsized and enhanced with seafood to create an appetizer or snack. The toast topper is a raw tuna mixture flavored Peruvian-style with the yellow peppers known as aji amarillo. Cucumber and watercress add a summery garnish.
1/4 lb. fresh tuna, cut into a 1/4-inch dice
6 tbsp. mayonnaise
2 tbsp. yellow chili paste (aji amarillo)
1 tsp. sesame oil
1 avocado, pitted, peeled and mashed with salt and pepper
10 (2-in.) squares of sliced bread, toasted
1/4 cup cucumber, peeled and diced
1/2 cup watercress, rinsed and separated into sprigs
1. In small bowl, place tuna, mayonnaise, yellow chili paste and sesame oil. Mix well and set aside.
2. In separate bowl, mash avocado and season with salt and pepper. Toast sliced bread.
3. To serve, spread some avocado on each toast square, add tuna mixture and top with cucumber and watercress.
Photo courtesy of Avocados from Peru