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Categories:
extra-virgin olive oil avocados lemon juice salt shallots canola oil shallots flour rice crispies salt soy-sesame dressing soy sauce mirin rice wine vinegar lemon juice hot sesame oil honey
Viewed: 41 - Published at: 2 years agoIngredients
- 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
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: 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.
