Parfait of Tuna Tartar with Guacamole
Consider using the tuna tartar on its own with crackers or as a filling for sushi.
Yield: 4 servings
2 ripe avocados
¼ cup finely diced red onion (about 1/8”)
2 large cloves garlic, minced
3 tablespoons minced cilantro
Juice of 1 lemon
1/8 teaspoon ground cumin
¾ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
¼ teaspoon Tabasco sauce
Place the avocado in a mixing bowl and mash up lightly with a fork or large spoon. Add remaining ingredients and mash to blend. Small chunks of avocado should remain, don’t mash to a smooth paste.
½ teaspoon kosher salt
2 teaspoons finely minced fresh ginger
1 tablespoon plus 1 teaspoon soy sauce
2 tablespoons seasoned rice vinegar
1 teaspoon sesame oil
1 teaspoon toasted sesame seeds
8 oz. frozen ahi tuna, cut into 1/4 –inch dice
Pickled ginger for garnish, optional
Plantain chips, tortilla chips or won ton chips for serving
Combine all ingredients except tuna. Mix well. Add tuna and gently stir to coat with seasoned dressing.
Place a 3-inch ring mold in the center of a large plate. Spoon guacamole into the mold and spread until it’s about ½-inch tall. Spoon Tuna tartar on top of the guacamole, pressing down lightly to compact so that it stays in place when the ring is removed.
Garnish the top with a small mound or rosetted of pickled ginger and serve with plantain chips, tortilla chip, or won ton crackers.