Cheesecake Factory Copycat Recipe
Makes 4 Servings
1 pound Ahi tuna (sushi grade)
4 ounces soy ginger sauce
4 ounces marinated cucumber salad, store bought
2 ounces, pickled ginger
1 1/2 ounces wasabi pesto, store bought
12 ounces togarashi aioli
1/2 avocado small
1 1/2 teaspoon roasted black and white sesame seeds
green onions, sliced thin
Carefully cut the ahi tuna into 4 equal portions, approximately the same shape and size. Place the ahi portions between two pieces of plastic wrap, and gently pound the ahi into thin, wide flat pieces.
Remove the plastic wrap from one side of the ahi portion, and carefully invert it onto a serving dish of your choice. Remove the remaining piece of plastic wrap. Pour the soy ginger sauce into small ramekins and place the onto the plate, next to the ahi. Place the cucumber salad and pickled ginger onto the plate near the soy-ginger dipping sauce. Drizzle the togarashi aioli over the ahi.
Sprinkle the sesame seeds and green onions over the ahi as a final garnish.