Tuna, Avocado, Shiso Leaves Green, Toast


(For 4 servings)

  • 1 slice of tuna
  • Slices of brioche bread
  • 2 pieces of Shiso¬†Leaves Green
  • 1 large avocado
  • 1 piece of lime
  • 2 tablespoons of soy sauce
  • 4 tablespoons of lime oil
  • 2 tablespoons of butter
  • 4 pieces of Moai Caviar
  • 1 tray of Kyona Mustard Cress


  • Using a hand blender, make a cream of the avocado, with the juice of lime, 1 tablespoon of lime oil and 1 tablespoon of soy sauce. Keep this in a piping bag
  • Pat the tuna dry; mix 3 tablespoons of lime oil, one tablespoon of oil with lime juice and 1 tablespoon of soy sauce and brush the tuna with a brush and store at room temperature
  • Lightly sear the tuna with a gas burner and cut it into four equal pieces
  • Cut the bread into four equal pieces, grease them lightly with butter and bake them dark brown and crispy.
  • Pipe the avocado cream on the crispy toast, put half a Shiso Leaves Green on top, the tuna, the Moai Caviar and a sprig of Kyona Mustard Cress on top
  • To consume, cut the dish into slices from top to bottom with a sharp knife.
  • Serve this dish with a soy sauce sauce mixed with some chopped Kyona Mustard Cress and some lime juice.

Recipe: Eric Miete

Video: Tonijn Toast

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