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Ahi Tuna Tartare w/ Avocado, Crispy Shallots & Soy-Sesame Dressing
Nb persons: 6
Yield:
Preparation time: 30 minutes
Total time: 30 minutes
Source: Zen Can Cook--Inspired by Laurent Tourondel of BLT
| For the Ahi Tuna & Avocado Tartare | |
| 20 ounces | sushi-quality Ahi Tuna, cut into small dice |
| 4 tablespoons | extra-virgin olive oil |
| 2 | ripe Hass avocados, peeled and diced |
| 1 tablespoon | lemon juice |
| salt | |
| freshly ground pepper | |
| For the crispy shallots and rice: | |
| canola oil, for frying | |
| 4 tablespoons | finely chopped shallots |
| 2 tablespoons | flour |
| 2 tablespoons | rice crispies |
| sea salt | |
| For the soy-sesame dressing: | |
| 3 tablespoons | reduced-sodium soy sauce |
| 2 tablespoons | mirin |
| 1 tablespoon | rice wine vinegar |
| 1 tablespoon | lemon juice |
| 1 teaspoon | hot sesame oil |
| 1 teaspoon | honey |
For the tuna tartare:
Make the tartare: Toss the tuna with the olive oil and season with salt and pepper to taste. Toss the avocado with lemon juice and season with salt and pepper.
For the crispy shallots & rice:
Heat the oil in a medium saucepan. Toss the shallots in the flour and fry for 45 seconds, or until golden brown. Remove the shallots with a fine mesh strainer and drain on paper towels. Mix the rice crispies. Season with salt.
For the soy-sesame dressing and finish:
Mix all the ingredients together.
To assemble: Mold the avocado using a 3-inch tartlet ring or cube mold. Mold the tuna tartare on top of the avocado and finish with the crispy shallots. Lift off the ring and drizzle the dressing around.
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