Description
A fresh and vibrant Ahi Tartare from Chef Michael Lofaro, featuring sashimi-grade Ahi and a flavorful vinaigrette, perfect for showcasing the essence of island cuisine.
Ingredients
Units
- 1/2 lb (225 g) sashimi grade Ahi, small dice
- 1 green onion, cleaned and sliced thinly
- 2 shiso leaves, chiffonade
- Salt and pepper, to taste
- Ground cumin, to taste
- 1 oz (30 g) mixed herbs (chervil, chives, mint, parsley, Thai basil)
- 2 oz (60 g) brioche, cut into 1/2 inch dice and toasted
For the Vinaigrette
- Juice of 3 limes
- 3 tbsp (45 ml) ginger juice
- 1 tsp minced galangal
- 1 tsp minced shallot
- 1 oz canola oil
- 1 oz extra-virgin olive oil
Instructions
- For the Vinaigrette: In a small bowl, whisk together the juice of 3 limes, 3 tbsp ginger juice, 1 tsp minced galangal, 1 tsp minced shallot, 1 oz canola oil, and 1 oz extra-virgin olive oil. Season with salt and pepper to taste. Allow to sit in the refrigerator for an hour to meld the flavors.
- For the Ahi Tartare: In a medium bowl, combine 1/2 lb sashimi grade Ahi, 1 green onion, and 2 shiso leaves. Season with salt, pepper, and ground cumin to taste.
- In a separate bowl, toss 1 oz of mixed herbs and the toasted brioche with a portion of the vinaigrette. Add the remaining vinaigrette to the Ahi mixture to taste and adjust seasoning.
- Mold the Ahi tartare onto chilled plates, top with the herb and brioche mixture, and serve immediately.
Notes
- Use the freshest sashimi-grade Ahi for the best flavor.
- Allow the vinaigrette to sit for an hour to enhance the flavors.
- Serve immediately to enjoy the freshest taste.
- Garnish with additional herbs for extra freshness.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 2
- Sodium: 400
- Fat: 7
- Carbohydrates: 5
- Fiber: 1
- Protein: 20
- Cholesterol: 30