Tuna Avocado Toast

Menu PartSandwich/Wrap
Cuisine TypeAsian
Tuna avocado toast

Chef Harold Jurado


San Francsico

Chef Harold Jurado of Ramenwell in San Francisco takes avocado toast in an Asian direction by adding a tuna poke mixture and Sriracha hollandaise on top. Garnishes of togarashi and dried kumquats carry out the theme. There is enough Sriracha hollandaise to create more toasts or use in another application.


Pickled red onions

2 oz. rice vinegar

1 oz. warm water

1 oz. sugar

1 oz. red onion, julienned

Tuna tartare

4 oz. ahi tuna

1 tbsp. soy sauce

1 tbsp. finely sliced fresh chives

1 tsp. toasted sesame oil

1 tsp. grated ginger

1 tsp. salt

½ tsp. grated lime zest

Avocado mix

1 avocado

½ corn on the cob, grilled

3 tbsp. lime juice

1 tbsp. salt

Sriracha hollandaise

4 egg yolks

¼ cup melted butter

2 tbsp. mixo

1 tbsp. Sriracha sauce


1 slice bread, toasted or grilled

6 leaves cilantro

6 leaves parsley

1 breakfast radish, sliced lengthwise

2 pinches togarashi

1 dried kumquat


  1. For pickled onion, in small bowl, mix warm water and sugar together until sugar dissolves. Whisk in rice wine vinegar. Add onions; pickle for a minimum of 2 hours.
  2. For tuna tartare, cut tuna into medium dice. In medium bowl, combine tuna cubes with remaining tartare ingredients. Refrigerate until ready to use.
  3. For avocado mix, cut avocado flesh into medium dice; place in medium bowl. Scrape corn off cob into bowl; mix in lime juice and salt. Refrigerate until ready to use.
  4. For Sriracha hollandaise, whisk eggs over double boiler until the mixture doubles in volume. Slowly whisk in melted butter until fully emulsified. Add miso and Sriracha; whisk until smooth.
  5. On toasted bread, spoon avocado mix; top with tuna tartare. Spoon egg sauce on top and brulee with a torch. Garnish with cilantro, parsley, radish, togarashi and kumquat.

Photo courtesy of Kikkoman

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