AHI TUNA TARTARE WITH AVOCADO, CRISPY SHALLOTS & SOY-SESAME DRESSING

AHI TUNA TARTARE WITH AVOCADO, CRISPY SHALLOTS & SOY-SESAME DRESSING image

Yield 6 Serving

Number Of Ingredients 18

For the tartare:
20 ounces fresh 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:
canola oil for frying
4 tablespoons finely chopped shallots
2 tablespoons flour
sea salt
For the 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

Steps:

Make the 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. Make the crispy shallots: - 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. - Season with salt. Make the dressing: - Whisk together all the ingredients. To assemble: - Mold the avocado using a 3-inch tartlet ring. - Mold the tuna tartare on top of the avocado and finish with the crispy shallots. - Lift off the ring and drizzle the dressing around. - Serve with potato chips or thin slices of toasted bread.