Ahi Tuna Slider:
3 ounces fresh ahi or saku tuna, cut into long rectangles
1 teaspoon togarashi or blackening spice
1/2 tablespoon grapeseed oil
1 slider roll
1 teaspoon unsalted butter, softened
2 teaspoons thinly sliced green onion
4 slices cucumber
3 to 4 fresh cilantro leaves
1 teaspoon rice vinegar
Kosher salt and freshly ground black pepper
3 ounces kimchi
Mint leaves, for garnish
1 tablespoon sour cream
Large pinch of kimchi powder
Juice of 1/2 lime
Special equipment: a squeeze bottle and protective gloves
For the ahi tuna slider: Coat the tuna with the togarashi. Heat the oil in a nonstick skillet over high heat. Add the tuna and sear each side just to medium rare, about 30 seconds per side.
Toast the slider bun with the butter and set aside. Toss the green onion, cucumber and cilantro in a small bowl with the rice vinegar and some salt.
For the sauce: Mix the sour cream with the kimchi powder and lime juice. Transfer to a squeeze bottle.
On the toasted roll, form a sandwich with the cucumber mixture, kimchi and tuna. Add the kimchi cream and garnish with the mint.