Soy-Wasabi Ahi Tuna Tartare

With smashed sweet peas & crispy shallots

Soy-Wasabi Ahi Tuna Tartare

With smashed sweet peas & crispy shallots
Method
Serves 4

Soy-Ginger Dressing

Combine all ingredients except oils in a mixing bowl. Whisk in olive and sesame oil.

 

Crispy Shallots

Dust the shallots evenly in corn flour and shake off excess. Fry at 150°C until completely dried out, golden brown and crispy. Season with salt.

 

Smashed Peas & Avocado

Pulse the peas in a food processor. Mash the avocado into a smooth puree then mix in the peas, jalapeno, coriander, lime zest, lime juice. Season to taste with salt.

 

To Serve

Mix the tuna with olive oil, sesame seeds, chives, salt and pepper.

Place 40g avocado-pea mix in the centre of the bowl and flatten with a spoon.

Place the tuna in a 4” ring mold on top avocado-pea mix with some of the avocado sticking out from under the mold. Remove the mold and break up the tuna slightly. Over the top, squeeze the lime and 30ml soy-ginger dressing. Garnish with micro-watercress, 5-6 pieces of crispy shallots, chives, salt and pepper.

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