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.
One Comment Add yours
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!