Tuna Tartare with Avocados and Blood Orange

Tuna Tartare with Avocados and Blood Orange

Sep 18th 2020

This eye catching dish is sweet and savory. It is topped with delectably diced Ahi tuna hosted over hearty avocado cubes and mouth watering blood orange slices. A sesame infused syrup coats the tuna for exceptional flavor in every bite. 

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!