Can you tell that I’m missing my Hawaii vacation? The food was so good. I had this ahi Benedict and I am determined to remake it.
- 1/2 cup precooked rice (sushi rice would be best)
- 2 eggs
- 1/2 avocado, sliced
- 2 shiso leaves
- 1/4 lb sushi grade ahi tuna, sliced into 1/2” thick slices
- Arugula micro greens or other peppery micro greens
- Salt and pepper
- Sriracha mayo
Mix furikake with rice to your liking. Divide rice into 2 balls and smash to make a cake. Pan fry in neutral oil like avocado until golden on each side. They should be crunchy on the outside and soft on the inside. Set on a paper towel.
Poach both eggs.
Assemble benedict with rice cake on the bottom, egg (sprinkle with salt), shiso leaf, avocado, tuna and micro greens. Top with fresh cracked pepper. Serve with sriracha mayo on the side along with a vinegary side salad.
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