BLACKFIN TUNA TARTARE WITH AVOCADO AND SOY SAUCE DRESSING

BLACKFIN TUNA TARTARE WITH AVOCADO AND SOY SAUCE DRESSING

INGREDIENTS:
Crispy Shallots:

• Peanut oil for frying
• 3 tablespoons finely chopped shallots 
• 2 tablespoons flour
• Fine sea salt
• 2 tablespoons rice crispies

Dressing:

• 1-1/2 teaspoons wasabi powder
• 3 tablespoons soy sauce 
• 2 tablespoons white mirin
• 1 tablespoon mustard or sesame oil
• 1 tablespoon rice wine vinegar 
• 1 teaspoon honey
• Freshly ground black pepper
• 18 ounces fresh tuna, trimmed and cut into 1/8-inch dice 6 tablespoons extra virgin olive oil
• 2 ripe avocadoes, peeled and diced

DIRECTIONS:

Fry the Shallots: Pour the oil into a small saucepan to a depth of about 1 inch. Heat the oil until a small piece of shallot sizzles rapidly when added to the pan. Toss the shallots with the flour. Carefully add the shallots to the oil and fry until golden brown, 30 to 60 seconds. Remove the shallots with a slotted spoon and drain on paper towels. Mix the rice crispies. Season with salt. Make the Dressing: In a medium bowl, stir together the wasabi powder and 1 tablespoon water to make a smooth paste. Whisk in the soy sauce, mirin, mustard oil, vinegar, and honey. Add black pepper to taste. Set aside. Make the Tartare: Toss the tuna with the olive oil, salt and pepper to taste. Season the avocadoes with salt and pepper to taste. To Serve: To mold the tuna into a disk, place a 3-inch tartlet ring or an empty tuna can with the top and bottom lids cut out on a chilled plate. Fill the ring with a layer of avocado and top with the diced tuna and fried shallots. Lift off the ring. Drizzle the sauce around the tuna. Serve with the ciabatta or homemade potato chips and a side of kimchee sauce.