Luxurious Japanese Paleo Brunch: Succulent Seared Ahi Tuna with Creamy Avocado Mousse and Crispy Shiitake Bacon

Allergens

None

Ingredients

• 2 Ahi tuna steaks (6 oz each) 4 oz fresh shiitake mushrooms 1 large ripe avocado 1 tbsp lemon juice 1 tbsp rice vinegar 2 tbsp olive oil Salt and pepper to taste Fresh cilantro for garnish

Instructions

1. Begin by preparing the crispy shiitake bacon. Clean the shiitake mushrooms, remove the stems, and slice them into thin strips. Toss them in olive oil, salt, and pepper to taste, then arrange them on a baking sheet lined with parchment paper. Bake at 375°F for 12 15 minutes or until crispy. Next, prepare the creamy avocado mousse by scooping the flesh of one ripe avocado into a blender or food processor. Add lemon juice and rice vinegar to taste, then blend until smooth and creamy. Season with salt and pepper to taste. Transfer the mixture to a piping bag fitted with a star tip. Now, season the Ahi tuna steaks generously with salt and pepper on both sides. Heat 1 tbsp of olive oil in a pan over medium high heat. Sear the Ahi tuna for 2 3 minutes per side, or until cooked to your desired doneness. To plate, place a seared Ahi tuna steak on each plate, then pipe the creamy avocado mousse around it in a circle. Garnish with crispy shiitake bacon and fresh cilantro leaves for an elegant presentation.

Chef’s Insight

This dish combines Japanese flavors with Paleo principles for a unique brunch experience that is both delicious and healthy

Notes

Ensure that the shiitake bacon is fully crispy before removing it from the oven; adjust baking time as needed based on your oven's performance