Ahi Tuna Tartare with Avocado, Crispy Shallots & Soy Dressing

I’ve become an addict to pinning on Pinterest and I discovered some really great looking recipes on there that I’d like to try.  So I created this Recipes to Try pinboard and I can’t wait to tackle that thing.  This is where this lovely recipe was pulled from.  I love Ahi Tuna so when I spotted this one I couldn’t resist as I’ve been pacing for days to make it.  I didn’t use the rice crispies that was in the ingredients and though I’m sure it’s absolutely delicious with them, it was incredible without them too. 🙂   I added the shallots to the top of mine and I know my version doesn’t look as pretty as Zen Can Cook’s version but hey…not too bad right?  It looks gourmet enough for me.. 😉  Next time I make this I’m doubling up on the shallots as the nice sweetness and crispiness to this onion made this recipe fantastic so I think if I sneaked some of these in the middle of this thing it would be a killer bite.  I can’t wait to make it again, along side a salad with pears and feta in it….mmmm My kind of meal.

• Original Recipe from Zen Can Cook-  I didn’t do the rice crispy thing, but would love to try it that way.

  Ahi Tuna Tartare w/ Avocado, Crispy Shallots & Soy-Sesame Dressing

• • Inspired by Laurent Tourondel of BLT
  • Serves 6

• • For the Ahi Tuna & Avocado Tartare

  • 20 ounces sushi-quality 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 and rice:

  • canola oil for frying
  • 4 tablespoons finely chopped shallots
  • 2 tablespoons flour
  • 2 tablespoons rice crispies
  • sea salt

  • For the soy-sesame 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

  • For the tuna tartare:

  • 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.

  • For the crispy shallots & rice:

  • 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. Mix the rice crispies. Season with salt.

  • For the soy-sesame dressing and finish:

  • Mix all the ingredients together.
  • To assemble: Mold the avocado using a 3-inch tartlet ring or cube mold. Mold the tuna tartare on top of the avocado and finish with the crispy shallots. Lift off the ring and drizzle the dressing around.