AHI TUNA TARTARE WITH AVOCADO ENJOY DAN::

AHI TUNA TARTARE WITH AVOCADO AND SOY SESAME DRESSING

                                                                                           By CHEF DAN:

Serves 4

FOR THE TARTARE:

12 ounces sashimi grade tuna, cut into small dice

1 tablespoon capers, drained and chopped

1 tablespoon chives, finely chopped

1 teaspoon olive oil

1 teaspoon fresh ginger, grated

1 tablespoon soy sauce

1/2-teaspoon EACH sesame oil, and rice wine vinegar

1 avocado, diced

FOR THE SOY-SESAME DRESSING:

3 Tablespoon soy sauce

2 tablespoon mirin

2 shallots, finely chopped

1 tablespoon rice wine vinegar

1 tablespoon lemon juice

1 teaspoon EACH sesame oil, and honey

FOR THE GARNISH:

1/2-cup mayonnaise

1 teaspoon Sriracha Chili sauce

1 tablespoon sesame seeds

1 English cucumber, sliced paper thin

1/2-cup rice vinegar

1/2-teaspoon EACH sesame oil, and red pepper flakes

2 rice crackers, split in half

DIRECTIONS:

1.   For the tartare, combine all ingredients except the avocado, set aside.

2.   The soy sesame dressing; in a blender, mix all ingredients together.

3.   Combine Sriracha and mayo, set aside for dipping sauce.

4.   Combine cucumber, vinegar, oil, and chili flakes in a bowl.

5.   Allow time to “quick pickle”, can be done up to 2 days ahead of time.

6.   In 4 culinary mold or 3-inch tartlet rings in the center of a plate.

7.   Layer the cucumber around the mold.

8.   Inside the mold, form a small pile of the tartare, half way up the mold.

9.   Add with a layer of avocado, then top with a layer of tuna.

10.                Top with mayonnaise mixture add sesame seeds.

11.                Finish with half a rice cracker.

12.                Lift off the mold and drizzle with the dressing all around.

ENJOY DAN:              BUON-APPETETE!!