Tuna avocado toast

YIELD: 1 serving

For Sriracha egg sauce:
4 egg yolks
¼ cup melted butter
2 Tbsps. miso
1 Tbsp. Sriracha

For avocado mix:
1 avocado
½ cob of grilled corn, shaved off cob
3 Tbsps. lime juice
1 Tbsp. salt

For tuna tartare:
4 oz. ahi tuna
1 Tbsp. soy sauce
1 tsp. sesame oil
1 tsp. chives, finely sliced
1 tsp. ginger, grated
zest of ½ a lime
1 tsp. salt

For pickled red onions:
1 oz. red onion, julienned
2 oz. rice vinegar
1 oz. water, warm
1 oz. sugar

For garnish:
6 leaves cilantro
6 leaves parsley
1 breakfast radish (a bright pink variety)
2 pinches togarashi
1 kumquat, dehydrated

1. For Sriracha egg: Whisk eggs over double boiler until double in volume. Slowly add melted butter until fully emulsified. Add miso and Sriracha and whisk until smooth.
2. For avocado mix: Remove avocado flesh from shell and cut into medium cubes. Mix in corn, lime juice and salt.
3. For tuna tartare: Cut tuna into medium dice. Mix all tartare ingredients together.
4. For pickled red onion: Whisk warm water and sugar together until liquid starts to become translucent. Whisk in rice wine vinegar. Pickle red onions for minimum of 2 hours.
5. For garnish: Slice breakfast radish lengthwise. Thinly slice kumquat into rings and place in dehydrator or oven over night.
6. To assemble: On grilled bread, spread avocado mix, then tuna mixture. Spoon egg sauce on top and brulee with torch. Garnish with cilantro, parsley, breakfast radish, kumquat and togarashi.

Recipe: Chef Harold Jurado, Bon Appetit Management Co., Google