- Yield: 2 servings
Tuna Tartare with Soy-Ginger Sauce, Wasabi Aioli, Avocado and Wonton Chips
Recipe courtesy of Luke Livingston, Executive Chef, Indian Creek Country Club (Indian Spring Village, Fla.)
Ingredients
- Ingredients for Tuna Tartare:
- sushi-grade tuna - 1 cup, cut into small cubes
- Ingredients for the Soy-Ginger Sauce:
- toasted sesame seeds - 1 Tbsp.
- jalapeño - 1 tsp., finely diced
- ginger - 1 tsp., grated
- soy sauce - 2 Tbsps.
- sesame oil - 1 Tbsp.
- rice vinegar - 1 Tbsp.
- honey - 1 Tbsp.
- lime - 1 ea., zested
- Ingredients for the Wasabi Aioli:
- mayonnaise - 1/2 cup
- wasabi powder - 2 tsps.
- rice vinegar - 1 tsp.
- soy sauce - 1 tsp.
- ground ginger - 1/4 tsp.
- Ingredients for the Avocado:
- avocados - 2 ea.
- cilantro - 1 Tbsp., chopped
- lime juice - 1 Tbsp.
- salt and pepper - pinch
- Ingredients for the Wonton Chips:
- wontons - 8 ea., for garnish
- sesame seeds
- micro cilantro
Instructions
Procedure for the Soy-Ginger Sauce:
- Add all ingredients to a bowl and mix together.
- When ready to serve, add tuna and season to taste.
Procedure for the Wasabi Aioli:
- Mix all ingredients in a blender and blend well. Season to taste.
Procedure for the Avocado:
- Add all ingredients in a bowl and blend well; season to taste.
- Place in a pastry bag.
Procedure for the Wonton Chips:
- Cut into rectangle shape and fry until lightly golden.
To Plate:
- In a metal ring, place a 4-ounce scoop of tuna. Smooth out the top and cover the tuna with the avocado purée.
- Remove the ring and add wasabi aioli and soy-ginger sauce.
- To garnish, sprinkle with sesame seeds, micro cilantro and wonton chips.
