1 Loaf Sturdy White Bread
1 lb Sushi Grade Ahi or Blue Fin Tuna, small diced
Diced Korean Pickles
Hoisin Cream Cheese
Salt to taste
Herbs to garnish
Hoisin Cream Cheese- yields 2 cups
1 lb Cream Cheese
½ cup Heavy Cream
2 Tbsp Hoisin
In a stand mixer fitted with a paddle attachment whip cream and cream cheese until light and fluffy
2 cups Rice Bran Oil
2 Tbsp Korean Chili Flakes
1 ea Guajillo Chilis
2 tsp Sumac
Heat oil and all chilis, not sumac, in a pot over medium high heat. Bring up to just simmering, turn off heat and add sumac. Let sit until completely cool. Strain.
To Build Dish:
-Griddle white bread in butter until medium golden brown and very crispy. Allow to cool on a rack.
-Spread with hoisin cream, not too thick
-Cut off crust, leaving bread in a long rectangle shape
-Toss diced tuna in chili oil and salt to taste.
-Layer onto hoisin cream cheese
-Sprinkle with diced Korean pickles and sesame seeds
-Cut rectangle in half and then cut each into half again
-Garnish with herbs
-Transfer as a whole to a plate and gently spread out pieces.