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.
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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
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- Inspired by Laurent Tourondel of BLT
- Serves 6
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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
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For the crispy shallots and rice:
- canola oil for frying
- 4 tablespoons finely chopped shallots
- 2 tablespoons flour
- 2 tablespoons rice crispies
- sea salt
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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
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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.
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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.
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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.
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Whoa! This blog looks just like my old one! It’s on a totally different subject but it has pretty much the same layout and design. Great choice of colors!