I was fish shopping at Santa Monica Seafood yesterday and thought I would mix it up.

I had not made my fabulous Tuna Napoleon in a long time.

The dish is relatively quick and easy.

Ahi Tuna is a bit pricey, but one pound feeds four.

Tuna Napoleon

1 lb. fresh Ahi Tuna
Pickled Ginger
Cucumber (Persian or English preferred) sliced
1 Avocado sliced lengthwise
Daikon Sprouts
I cup white rice, sushi rice or brown rice
Sesame seeds
Low Sodium Soy Sauce or Coconut Amino

Heat 1 10” cast iron skillet for 15 minutes in preheated 500 degree oven. Remove and place on high flame burner.

Cover skillet with very thin layer of vegetable oil     or PAM. I prefer a drier pan because I find the sear is better.

Rub Kosher salt on both sides of tuna along with fresh ground pepper.

Sear on each side for 2-3 minutes. Cover with aluminum foil to avoid splatter or buy a glass pan cover on Amazon…runs between $25-30, but fits several size pans.

I like the tuna rare with the outer layer seared.

Allow tuna to rest on a plate for 5 minutes before slicing along the grain.

Layer the plate.

First layer is rice followed by thin slices of avocado, then 4 slices of tuna.

Next place the sprouts, sliced cucumber and top with pickled ginger.

Sprinkle with sesame seeds and add soy sauce to taste.

The Tuna Napoleon is delish and gourmet quality.

A great liquid accompaniment is Sake. Both the filtered and unfiltered, depending on your preference, are wonderful with the tuna.

Kanpai!!