Tuna Tartar

6 Mar

Tuna tartar with avocado and crispy shallots with a miso soy sauce.

Love my new food mold!

Zach made this!  He started with fresh tuna and ripe avocados and cubed them both.  Sprinkle the avocado with salt and set aside and toss the tuna with olive oil , salt and pepper.  Finely dice a shallot and sprinkle with flour. Mix the shallots up a little so the flour evenly coats them before putting them into a small hot pan with oil to crisp them up.  Watch them carefully – they burn quickly!  After they are a light golden brown color (they will darken after you take them from the pan) put them on a paper towel to collect any extra oil.    For the sauce: start with 1/2 a cup of soy sauce. Add about a teaspoon of mirin and white wine vinegar.  Add a sprinkle of wasabi powder- or more if you’re daring  and brown sugar to your liking.  Whisk the sauce together and set aside.  Assemble my stacking the tuna and avocado, top with the crispy shallots and drizzle the plate with the sauce- you don’t need a lot of it!


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