Thursday, August 2nd, 2012 | posted by mike
Serves 4
1 lb. sashimi grade tuna: yellowfin or bigeye
1/2 of a cucumber, peel 1/2 of the skin off lengthwise to create striped pattern, then cut into thin slices
3 T olive oil
3 t pickled ginger, finely chopped (available at Monahan’s)
1/4 cup cilantro, finely chopped, use 2T in the tartare, the remaining for garnish
1 t jalapeño (or more if you like a little more heat), finely chopped
11/2 t wasabi powder
1 t toasted sesame seeds
1 T scallions finely chopped
11/2 T lemon juice plus 1/2 a lemon
1 ripe avocado, cut into 1/4 inch cubes
Kosher or sea salt, fresh ground pepper
Rice crackers, thin sliced baguette or wonton crisps
With a good sharp knife, cut tuna into 1/8 inch cubes (I cut around the small amount of the tough sinew and finely chop that part)
Combine all ingredients in a mixing bowl, except the 1/2 lemon, extra cilantro and avocados
Gently mix ingredients then carefully toss in the avocados
Arrange slices of cucumber around the outside edge of 4 plates
Pack tartare mixture in an oiled 11/2 inch by 21/4 inch round mold in the center of plate, repeat on each plate (If you don’t have a mold use a small, oiled bowl that will hold a nice serving size)
Drizzle each serving with olive oil, squeeze of lemon and sprinkle with remaining cilantro
Serve with rice crackers, thin sliced baguette or wonton crisps
