That’s what happens when you’re not allowed to take your Legos to work. My goal was to make an exact replica of the Eiffel Tower using only tuna tartare, avocados and fried shallots but after a few miserable attempts i had to give-up. I made a pitiful two-story building instead. Pffeww, shameful i know… but quite tasty though! It was inspired by the Tuna tartare served at BLT steak in NYC.

Anyway, if i’m not posting too much these days it’s because i’m busy figuring-out the logistic of a few fancy dinner parties but i have to make sure you don’t starve when visiting my blog. So come to the table and let’s have this light classic appetizers together. The freshest Ahi tuna, a ripe avocado, some crispy shallots and a great dressing made with soy sauce, mirin, hot sesame oil and honey.

For the tartare:

• 20 ounces fresh 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:

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

For the 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

• 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.
• Make the crispy shallots: 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. Season with salt.
• Make the dressing: Whisk together all the ingredients.
• To assemble: Mold the avocado using a 3-inch tartlet ring. Mold the tuna tartare on top of the avocado and finish with the crispy shallots. Lift off the ring and drizzle the dressing around. Serve with potato chips or thin slices of toasted bread. Enjoy!

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