This recipe comes from Scott Serpas, opening chef for Two Urban Licks and now proprietor of his own establishment, Serpas True Food, in Old Fourth Ward. I think it’s a great transitional dish. Substitute a second apple, maybe a different variety, for the avocado, if you wish.
Ingredients:
8 ounces (half pound) tuna, cut into 1/4-inch cubes 1 apple, peel on, cut into 1/8-inch cubes 1 avocado, cut into 1/8-inch cubes 1 tablespoon red onion, cut into 1/8-inch cubes 10 leaves cilantro 1/4 cup Sriracha 1/2 cup unseasoned rice wine vinegar 1 tablespoon toasted sesame seeds 1 tablespoon granulated sugar 1 teaspoon salt Juice from one lemon 3 tablespoons toasted sesame oil
Preparation:
serves 4, as an appetizer
In a small bowl, combine tuna, apple, avocado, onion, and cilantro. Set aside.
In a 1-pint screw-top jar, make dressing by combining sriracha, vinegar, sesame seeds, sugar, salt, lemon juice and sesame oil. Shake until thoroughly emulsified.
Add just enough dressing to the tuna mixture to evenly moisten. Taste for seasoning and serve with kettle chips.