Back to Greg Topalian
1 bite · 2 chews
The Instinct
Seared tuna on wonton crisp with wasabi avocado & tobiko
Trusting your gut in a world of data — the Topalian way
Why this bite? In a data-driven world, Greg always trusted his gut. Seared tuna — raw at its core, precisely executed — captures that sharp, intuitive decision-making.
The Story
In an industry increasingly driven by algorithms and analytics, Greg Topalian always trusted something more primal: instinct. He could read a room, sense a trend before it crested, and make bold bets on ideas others hadn't yet recognized. This seared tuna bite — raw at its core, precisely executed, and finished with a kick of wasabi — embodies the sharp, intuitive decision-making that set him apart.
Read Full Story →Prep: 20 minYield: 12 pieces
Ingredients
- 8 oz sushi-grade tuna
- Wonton wrappers
- 1 avocado
- Wasabi paste
- Tobiko (flying fish roe)
- Soy glaze
Preparation
- 1.Cut wonton wrappers into rounds and bake until golden and crisp.
- 2.Sear tuna briefly on each side, slice thin.
- 3.Mash avocado with wasabi to taste.
- 4.Layer avocado on wonton, top with tuna, tobiko, and a drizzle of soy glaze.
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