Tuna Tartare
Recipe courtesy of Fernando Garcia, Sushi Chef, Broken Sound Club (Boca Raton Fla.)
Ingredients
- ahi tuna - 1/2 cup
- avocado - 1/2 cup
- sushi rice - 1/2 cup
- mango - 1 ea.
- scallion - 1 Tbsp.
- sesame seeds - 1 Tbsp.
- tobiko - 1 tsp.
- microgreens - for garnish
- cucumber - for garnish
- Ingredients for the Mango Sauce
- mango - 1 ea.
- togarashi powder - to taste
- mayonnaise - 1 Tbsp.
- rice vinegar - 1/4 cup
- Ingredients for the Ponzu Sauce
- soy sauce - 1/4 cup
- rice vinegar - 1/4 cup
- orange juice - 1/4 cup
- Sriracha sauce - 1 tsp.
Instructions
- Start making sushi rice following the brand instructions. (Chef's note: A 1:1 ratio should work.)
- Put rice in a wooden or plastic mixing bowl and add sushi rice vinegar (1 cup of vinegar for each quart of rice). Let it rest.
- Dice ahi tuna, avocado and mango. Reserve mango and avocado for later.
- Cut scallions diagonally and slice a little piece of cucumber for garnish
Procedure for the Mango Sauce
- Combine and blend mango, mayonnaise and rice vinegar.
- Then add togarashi powder until it's slightly spicy.
Procedure for the Ponzu Sauce
- Combine in a bowl soy sauce, rice vinegar, orange juice and sriracha sauce. Stir.
Assembly
- Use a 3-inch iron ring. Start with avocado, and push it until firm.
- Continue with rice; make a little cylinder, and put sesame seeds around and fit into the ring. Add half of the ponzu sauce.
- In a mixing bowl, combine tuna, mango and some scallions with ponzu sauce, making it wet. Put it firmly into the ring. Take out the ring.
- Finish by adding tobiko and a piece of scallion on top, thin slices of avocado around. Add cucumber, microgreens, mango sauce and sriracha on the plate.
