* Tuna Tartare With Avocado, Lime And Two Types Of Cilantro

Posted on September 6th, 2008 by Linda. Filed under Ahi tuna, Appetizer, Avocado, Cilantro, Course, Cuisine, Fish, Fusion, Herbs, Japanese, Vegetables.

Cilantro or coriander, depending on where you come from, is perhaps the world’s most widely consumed herb. Cilantro is used in cuisines from Latin America to across Asia. I refer the seed of the plant, the spice, coriander and plant itself, cilantro. You can use the stem and the leaves.
In this Asian Fusion recipe, we combine the freshness of Japanese sushi style with a cilantro pesto and an avocado guac. The flavors come together with the help of the best EV olive oil and lime zest. The finishing sprinkling of crushed coriander and sea salt gives the dish an aromatic kick and texture.

Chef’s tip: Zesting is done best with microplane…just like how those Food Network folks do it on TV.  If you are like most of us who are right handed, hold the citrus with your left hand, then slide the microplane around the citrus, being careful to only remove the colored part of the peel.  The zest collects right on the microplane itself.   To make your own lime-infused olive oil, warm the olive oil to about 175F. Add in the lime zest, cool and let it sit for an hour. Strain.

12 Square Wonton skins or store-bought shrimp chips/rice chips
Canola Oil

1 tablespoon lime zest
1/3 cup lime-infused olive oil (or EVOO)
1 cup cilantro, leaves and stems, packed
1/2 teaspoon kosher salt

6 oz sashimi-grade tuna
1 tablespoon mirin
1 tablespoon rice wine vinegar
A drop of sesame oil
1/2 teaspoon light soy sauce
1 tablespoon lime-infused olive oil (or EVOO)
1/4 teasppon white pepper
1/2 teaspoon kosher salt

1 Avocado
1 tablespoon lime juice
1/2 teaspoon kosher salt
1 teaspoon coriander seeds, toasted, crushed coarsely
A few turns of sea salt

1. To make the Wonton skin crisps: Heat a wok with 1-inch canola oil. Cut each wonton skin into two triangles. Deep fry till golden brown. Finish with salt. Drain and set aside.
2. To make the Vinaigrette: Zest the lime with a Microplane zester. Combine zest with the cilantro and lime-infused olive oil. Blend together.  Add salt.
3. To make the Sashimi Tartare: Chop tuna into small cubes. Mix tuna with mirin, rice wine vinegar, soy sauce, sesame oil, lime-infused olive oil, white pepper and salt.
4. To Make the Avocado mash: Dice the avocado and gently mash avocado, lime juice and salt with a fork, leaving some chunkiness texture in it.
5. Assemble: Using a tall cake ring, fill the lower part of the ring with the avocado. Top with the tuna mix. Drizzle around the sides with the vinaigrette. Sprinkle with crushed coriander seeds and a few turns of the sea salt. Serve with wonton skins or chips on the side.

Serves: 4

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