wine kitchen's big eye tuna crudo

wine kitchen\'s big eye tuna crudo
1 cup red quinoa
maldon salt
frying oil
2 tbsp lime juice
freshly squeezed
1/4 cup soy sauce
preferably usukuchi if available, otherwise use low sodium soy sauce
1 tbsp sesame oil
tuna sashimi
big eye
fried quinoa
daikon sprouts
finishing salt
sesame seeds
This dish amazed us when we first tried it at San Francisco's Wine Kitchen. Using just the menu and a dark photo we had captured that night, we tried recreating it. It turned out OK, but it wasn't exactly right, so we went back on a reconnaissance mission. Wine Kitchen didn't have it on the menu this second time, so we showed the waitress the photo of our first attempt and asked if she knew what was in it. Their chef Chad came out a few minutes later and broke it down! His version is still always better, but this works for us when we don't have the budget to dine out. You can see photos of all our iterations on the numnums blog. On the following day, we then make red quinoa salad with lime and soy dressing with the leftover ingredients.
Cook the quinoa per package directions.
Reserve some of the cooked quinoa and deep fry it. Transfer the fried quinoa to a paper towel-lined plate and season with salt.
Prepare the dressing by combining lime, soy sauce, and sesame oil. You can whisk this together in a measuring cup or put it all in a jar, seal it, and shake it. Dress the quinoa with just enough dressing to season it.
Cut the avocado in half and grill/char it cut side down. Then slice the avocado and arrange it on the serving dish. Season with salt.
Spoon on mounds of seasoned quinoa over the avocado.
Layer on slices of tuna on top of the quinoa.
Garnish with the fried quinoa and daikon sprouts. Top with optional finishing salt and sesame seeds. Share and enjoy!
source: San Francisco's Wine Kitchen