Taco-Shimi Crisp

From: Twist Restaurant at Renaissance Hollywood Hotel & Spa. Yield: 12 servings.

Flour Tortilla Crisp:

10" flour tortilla

1 tsp. olive oil

1 tsp. crushed sesame seeds

Fresh Hass Avocado Relish (yields 1⅛ cups):

1½ large ripe Fresh Hass Avocados, peeled, seeded, ¼" dice

1¼ oz. shallot, minced

¾ fresh Roma tomato, peeled and seeded

1 Tbsp. jalapeno pepper, seeded and minced

2¼ tsp. fresh lemon juice

1½ tsp. fresh lime juice

1½ tsp. olive oil

1/16 tsp. salt

Shiitake Relish (yields 1 cup):

7½ oz. shiitake mushrooms, stems removed, sliced

1¼ oz. shallot, minced

3 garlic cloves, minced

1½ Tbsp. olive oil

1½ Tbsp. pickled ginger

1½ oz. Tsuyu stock

1½ tsp. rice wine vinegar

Seared Ahi Tuna:

9 oz. sushi-grade ahi tuna, cut 1½" by 1½" and about 6" long

1½ tsp. teriyaki

¾ tsp. fresh ground pepper

1½ tsp. Tsuyu stock

Wasabi Creme Fraiche (yields 8 oz.):

7½ oz. creme fraiche

½ oz. wasabi paste

2¼ tsp. fresh lemon juice

For tortilla crisps: Brush tortilla with olive oil and sprinkle with crushed sesame seeds. Bake at 350°F for 4 minutes or until golden brown. Cut into 12 wedges.

For avocado relish: In a bowl, gently stir together all ingredients.

For shiitake relish: In hot saute pan add olive oil, shallot, garlic, ginger and mushrooms. Saute until tender. Add Tsuyu stock and rice wine vinegar.

For ahi tuna: Mix together teriyaki, pepper and Tsuyu stock to create marinade. Marinate tuna for 10 minutes. In hot saute pan, sear tuna for 5 seconds on all sides.

For wasabi creme fraiche: In small bowl, mix together all ingredients.

Per order: Drizzle 4 tsp. wasabi creme fraiche on platter. Top with flour tortilla crisp, then 1 heaping Tbsp. avocado relish, 1 Tbsp. warm shiitake relish and ¾ oz. slice seared ahi tuna. Garnish with micro greens.
HASS AVOCADOS