Avocado & Tuna Salad-How to and Recipe | Byron Talbott

Hey what's up guys, today I'm going to show you guys how to make a very very simple tuna avocado salad. Basically all I'm going to do is sort of wrap this spicy tuna mix with the avocado and make a really pretty roll and then top that with a nice little frisee salad. The reason I'm making this is because you guys have requested it and it's just so hot outside that I think it's a fitting dish. Really cool and refreshing kind of goes with the seasons and you guys have been really wanting to see some sort of Asian flared flavors and dishes. So this is my avocado and tuna salad. Why are you using a glove? Yes. Oh. Basically I use a glove because the more contact you have with your raw hands on the raw product, you contaminate the product, it's basically cross-contamination, so I use a glove. So for this recipe I'm using a pretty high quality fish because I'm going to be eating it raw. I want to make sure it's really nice, fresh, not fishy smelling and I'm going to take some of that sinew off. All those white lines are really really tough when you eat them, so I'm going to take some of that off and just chop this up into really really small pieces. For the actual ingredients in this spicy tuna mix, it's going to be scallions, chopped serrano peppers, some lemon zest, about a tablespoon of yuzu, which is a Japanese lime, and about a tablespoon or two tablespoons of sesame oil. Now as far as the avocado, you're going to want to quarter them and then peel away the skin really gently and make sure your avocados aren't too overripe, otherwise they'll just sort of smush between your fingers as you slice them. Now you're just going to want to slice them and then eventually shingle them over each other. This is going to be the wrapping around the spicy tuna mix. Next you're going to want to spoon about three to four tablespoons of the spicy tuna mix in the avocado wrapping and then sort of just wrap it up in a nice little cylinder shape and squeeze and pinch on the edges and sort of just roll it across the countertop just like this. Cutting it is optional, you don't have to. I just do it for presentation purposes, but after you're done cutting it, if you desire to do that, lay it on the plate and then I'm going to top it with a nice little sort of Asian frisee salad. So as you can see what's in this salad is a little bit of frisee, some scallions, sesame oil, lime juice, and a little bit of red chili flake with salt and that's about it. It's a very easy, simple, crisp salad. So I'm just going to sort of glaze the wrap with a little bit of sesame oil. It gives it a nice sheen or shine to it and I'll top it with this really crispy and fresh frisee salad. I hope you guys enjoyed this dish and see you guys next time. Yum! I know I said this was a simple salad, but you know, it just takes a few techniques and a little diligence and you can come up with a great, great, awesome dish. Do we dance when we eat? I always dance when I eat.