serves 6
Ingredients
For the Tuna Tartare:
1 tsp Shallot, minced
1 tsp Ginger, minced
3 oz Rice Vinegar
2 tbsp Sesame Oil
8 oz Ahi Tuna, cut into small dices
Salt and freshly ground pepper, to taste
Combine the shallot, ginger and vinegar together in a small saucepan and reduce to a thick syrup, then cool. When you are ready to plate, gently mix the syrup with the sesame oil and Tuna. Season with salt and pepper.
For the Avocado:
1 ripe avocado, cut into small dices
1/2 Fresh Lime, juice
½ tsp cilantro, chopped
Salt and freshly ground pepper, to taste
Combine all ingredients together and reserve.
For the Sauce:
1 ripe Mango, half thinly sliced and the other half cut into cubes
3 oz Rice Wine Vinegar
2 oz Blood Orange Syrup
1 ½ tsp cilantro, chopped
Salt and freshly ground pepper, to taste
Add the mango cubes, rice wine vinegar and blood orange syrup into a blender and puree until smooth. Add the cilantro and season with salt and pepper.
For the Garnish:
Micro Greens
Blood Orange Segments
Reserved Mango Slices
To Assemble:
Lay the slices of mango in the middle of 6 plates. Using a round ring mold, divide the tuna up evenly between the 6 plates creating a small tower. Drizzle the sauce around the plate and garnish with the micro greens on top of the Tuna. Add the blood orange segments on the side.
Enjoy!