May 2, 2012
Tuna Tartare
Tuna Tartare
Author: Nell Stephenson
Recipe type: Main
Prep time:
Total time:
Serves: 2-3
With the balance of wild ahi, spicy jalapeno, soothing ginger and the lovely mouth feel of avocado, who needs soy sauce?
Ingredients
- 1 pound wild ahi, sashimi grade, diced into ¼" pieces
- 2 tablespoons olive oil
- 1" fresh ginger root, peeled
- 1 jalapeno, seeded and minced
- 1 ripe avocado, chopped
- 2 scallions, roots and green ends discarded, finely chopped
- ½ small lime, cut into wedges, for garnish
- Frisee, for garnish
Instructions
- Combine tuna and olive oil in medium bowl
- Place ginger and jalapeno in mini food processor and pulse until well combined
- Add ginger mixture to tuna and oil in bowl
- Place half the avocado in each of two oiled ramekins
- Add tuna mixture on top and press down evenly with spoon or spatula
- Refrigerate one hour
- Place plate on top of each ramekin and invert to create 'napoleon-like' presentation
- Scatter scallions on top and garnish with lime wedges
- Top with frisee
