If you think you’ve seen this before, you’re absolutely right. I originally posted this recipe in 2008 and the old photo is still in regular rotation in the banner. I’m re-posting this recipe today to talk about a little technical issue. Ready? I deleted by mistake a whole bunch of photos that were hosted on my old blog server (oops!). I didn’t notice right away but I received a few emails from watchful readers to notify me of the broken links, so I thought I should give you a little update. It will take me a little while to re-shoot the recipes from the 2007-2008 period but the good news is that in the end we’ll have brand new photography from the beginning (some of those early ones were taken with a camera phone and really left to be desired). Now somebody keep me from tweaking with the controls again, please.
If you haven’t seen this recipe and just discovering it today, well… all the better. It’s been a popular recipe inspired by Laurent Tourondel of BLT, and it makes a really easy, impressive and delicious appetizer. Ahi tuna tartare sitting on avocado, and topped with crispy shallots (mixed with rice crispies!.. shhh) and a soy-sesame vinaigrette. Use a cube pastry mold for a really striking presentation. Enjoy!
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.