In keeping with last week’s theme and to stay true to the rather large amounts of Asian food I have been consuming recently, I thought it was only fair that I share an Asian-inspired recipe. Ironically I thought about this tuna tartare at a Mediterranean restaurant, but it was so yummy that I thought that we could season it in such a way that it would earn a home in the East.
This dish is a great appetizer or small bite that will impress everyone at the table because it allows you to showcase great finesse without slaving away for too long in the kitchen. I would recommend that you use a good sharp knife and pay attention to detail when dicing and slicing so that when you are plating the finished product looks Michelin-Star worthy.
This is truly food art and is one of my prettiest plates ever. Tell me what you think.
Live, Love, Eat!
- 0.6 lbs sushi grade tuna, diced
- handful of cilantro
- 1 tablespoon olive oil
- 1/2 teaspoon mustard
- 1/2 teaspoon fresh ginger, finely chopped
- half ripe avocado, diced
- 1/2 tablespoon shallots, diced
- sesame crackers (good quality)
- 2 radishes, sliced
- jalepeño, sliced
- salt & pepper
- 1/2 tablespoon sesame oil
- 1/2 tablespoon honey
- 1/2 tablespoon soy sauce
- 1/2 tablespoon rice vinegar
- . Zest lime and then squeeze juice over diced tuna.
- 2. Add cilantro, mustard, ginger, salt & pepper to the tuna. Mix well and refrigerate.
- 3. In a separate bowl mix diced avocado and shallots with a little lime juice and refrigerate.
- 4. Mix ingredients for the sauce in a small bowl.
- 5. Using rings if you have and layer avocado and tuna on top of the cracker Decorate with radishes and jalepeños with sauce.