Description
The freshest Yellowfin Tuna is complemented by avocado, crunchy cucumber, three sweet peppers and a playful vinaigrette to dance on your tongue.
Ingredients
Scale
- TUNA TARTARE
- 1– pound sushi-grade yellow fin tuna
- 1/3 cup very thinly sliced scallions (white parts)
- ½ cup Chili Vinaigrette
- Coarse salt and freshly ground white pepper to taste
- AVOCADO
- 1 ½ ripe Hass avocado
- Juice of 1/2 lemon
- Coarse salt to taste
- BELL PEPPER CURLS
- 1 red bell pepper
- 1 yellow bell pepper
- 1 green bell pepper
- CHILI VINAIGRETTE
- Chili garlic sauce
- Soy sauce
- Canola oil
- Rice wine vinegar
- Coarse salt and freshly ground white pepper to taste
- Frisee
- 1 large seedless cucumber (unpeeled, elongated ends trimmed off)
Instructions
- TUNA
- To prepare the tuna, work quickly and think of slicing, not chopping, the delicate tuna.
- Using a sharp, thin-bladed knife and an impeccably clean cutting board, slice the tuna into ¼ inch dice.
- Cover and refrigerate until ready to use.
- Just before serving (otherwise the vinaigrette will “cook” the tuna), mix the tuna, scallions, and vinaigrette. Season with salt and pepper.
- AVOCADO
- Dice avocados and season with lemon Juice, salt, and pepper.
- BELL PEPPER CURLS
- To julienne bell peppers, halve the peppers and remove the seeds. Lay a pepper half flat, inside up, and remove the rips with a sharp knife.
- Cut into julienne strips.
- Place the strips in a bowl of ice water to create pepper curls.
- CHILI VINAIGRETTE
- In a medium bowl, whisk together the chili garlic sauce, rice wine vinegar, and soy sauce. Gradually whisk in the oil until the vinaigrette has emulsified. Season with salt and pepper.
- Add additional rice wine vinegar or oil to balance the dressing, if needed.
- PLATE ASSEMBLY
- Placea ring mold in the center of a chilled large dinner plate.
- Using a mandolin (or a very sharp knife) cut the cucumber into paper-thin slices.
- Using the outside edge of the mold as a guide, make a ring of overlapping cucumber slices.
- Spoon the tuna tartare into the mold, pressing it down lightly, and top it with the avocado.
- Pile the dressed frisee salad into the center of the avocado, and garnish it with some of the bell pepper curls.
- Carefully lift the ring mold up and off of the plate.
- Repeat with the remaining ingredients and plate.
- Category: Seafood
- Cuisine: American