Tuna Tartare

Ingredients

For the ahi tuna & avocado tartare

• 565 g ahi tuna, cut into small dices

• 4 tsp extra virgin olive oil

• 2 ripe Hass avocados, peeled and diced

• 1 tbsp lemon juice

• salt & freshly ground pepper

For the crispy shallots and rice

• canola oil for frying

• 4 tbsp shallots, finely chopped

• 2 tbsp flour

• 2 tbsp rice crispies

• sea salt

For the soy-sesame dressing

• 3 tbsp soy sauce

• 2 tbsp mirin

• 1 tbsp rice wine vinegar

• 1 tbsp lemon juice

• 1 tsp hot sesame oil

• 1 tsp honey

Method

For the tuna 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

Mould the avocado using a 3” tartlet ring or cube mould. Mould the tuna tartare on top of the avocado and finish with the crispy shallots. Lift off the ring and drizzle the dressing around.

Recipe: Laurent Tourondel of BLT