Avocado Pan Con Tuna
Combine the chopped tuna with the spicy mayo in a mixing bowl.
Grill bread slice until toasted.
Square bread, cutting off the edge crust excess.
Layer tuna mix on top of it.
Cut bread into four same-size portions.
Spoon over the cucumber jalapeno relish.
Sauce it with the yuzu mayo.
Garnish with micro greens.
2 ounces big eye tuna, chopped
65 grams bread slice
1.5 ounces spicy mayo
1 ounce yuzu mayo
0.5 ounces cucumber jalapeno relish
2 ounces avocado mix (same as causa)
1 tablespoon micro greens
Sesame seed oil