An amuse bouche I did at work and really thought it would be good to share


  1. 2 avocados
  2. 3 tbsp Korean chili powder
  3. 1 tbsp peprika
  4. 3 tbsp yuzu concentrate
  5. 2 tbsp chopped cilantro
  6. Olive oil
  7. Ahi tuna
  8. Brioche
  9. Fresh whole Thyme
  10. Crushed pepper corn
  11. Crushed dry juniper berrys
  12. Orange zest


  1. Cut brioche to small 1/1 inch cubes and place on sheet try

  2. Lightly drizzle oil and place thyme on top and bake for 5 mins or till golden brown

  3. Slice and chop avocado and yuzu into blender till a rough puree forms

  4. Add spices and cilantro till well mixed, turn blender up and emulsifie with olive oil till thick smooth puree forms

  5. Cover ahi with pepper corn and juniper berrys till fully covered and just sear till outside is cooked and inside is pink

  6. Combined all components and finish off with some orange zest

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