Ahi Tuna Tartare With Avocado Crispy Shallots Soy Sesame Dressing Recipes

AHI TUNA TARTARE WITH AVOCADO, CRISPY SHALLOTS & SOY-SESAME DRESSING

AHI TUNA TARTARE WITH AVOCADO, CRISPY SHALLOTS & SOY-SESAME DRESSING image

Yield 6 Serving

Number Of Ingredients 18

Ingredients

For the tartare:
20 ounces fresh Ahi Tuna, cut into small dice
4 tablespoons extra-virgin olive oil
2 ripe Hass avocados, peeled and diced
1 tablespoon lemon juice
salt & freshly ground pepper
For the crispy shallots:
canola oil for frying
4 tablespoons finely chopped shallots
2 tablespoons flour
sea salt
For the dressing:
3 tablespoons reduced-sodium - soy sauce
2 tablespoons mirin
1 tablespoon rice wine vinegar
1 tablespoon lemon juice
1 teaspoon hot sesame oil
1 teaspoon honey

Steps:

Make the tartare: - Toss the tuna with the olive oil and season with salt and pepper to taste. - Toss the avocado with lemon juice and season with salt and pepper. Make the crispy shallots: - Heat the oil in a medium saucepan. - Toss the shallots in the flour and fry for 45 seconds, or until golden brown. - Remove the shallots with a fine mesh strainer and drain on paper towels. - Season with salt. Make the dressing: - Whisk together all the ingredients. To assemble: - Mold the avocado using a 3-inch tartlet ring. - Mold the tuna tartare on top of the avocado and finish with the crispy shallots. - Lift off the ring and drizzle the dressing around. - Serve with potato chips or thin slices of toasted bread.

SEARED AHI TUNA AND AVOCADO TARTARE

Seared Ahi Tuna and Avocado Tartare image

Michael Shrader of Nine Restaurant Group in Palm Springs, Florida, writes: "Both sides of my family cooked a lot when I was growing up, so I've had plenty of inspiration to draw on as a chef. From my mother's Sicilian heritage, I learned about homemade pasta, braised meats, and biscotti-before they became fashionable. My dad is part German, and he was known for his talents working the grill. On my days off from the restaurant, I cook for my wife at home. We tend to eat light, and I cook with foods that are in season since I've never been one for complicated dishes. It's just not my style. I'd rather have sliced tomatoes with a good olive oil or pasta with vegetables than something fussy." A sophisticated, fresh, and spicy dip for tortilla chips or baguette rounds.

Provided by Michael Shrader

Categories Appetizer Tuna Avocado Bon Appétit Sugar Conscious Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes about 2 1/3 cups

Number Of Ingredients 8

Ingredients

1 6-ounce ahi tuna steak
3 1/2 tablespoons extra-virgin olive oil
1 large avocado, peeled, pitted, diced
1 serrano chile or jalapeño chile, seeded, deveined, minced
1/3 cup chopped fresh cilantro
1/3 cup chopped red onion
1/4 cup fresh lime juice
2 teaspoons chopped fresh oregano

Steps:

Heat heavy small skillet over high heat 2 minutes. Brush tuna with 1/2 tablespoon oil; sprinkle with salt and pepper. Place in skillet and sear until brown outside and almost opaque in center, about 3 minutes per side. Cool tuna; dice finely. Combine tuna, remaining 3 tablespoons oil, and all remaining ingredients in medium bowl. Using fork, mix just to blend. Season tartare to taste with salt and pepper and chill.

SEARED AHI TUNA TARTARE WITH AVOCADO

Seared Ahi Tuna Tartare With Avocado image

From epicurious.com. I have to say, I had to muster up all of my willpower not to eat this all in one sitting. This is a lot like ceviche, without the long wait for the lime juice to "cook" the fish. If you're preparing this far ahead of time, you may want to add the avocado at the last minute (it will discolor if it sits for too long). I hope you like it!

Provided by Aunt Cookie

Categories Tuna

Time 25m

Yield 2 1/3 cups

Number Of Ingredients 8

Ingredients

6 ounces ahi tuna steaks
3 1/2 tablespoons extra virgin olive oil
1 large avocado, peeled, pitted, and diced
1 jalapeno chile, seeded, deveined and minced
1/3 cup fresh cilantro, chopped
1/3 cup red onion, chopped
1/4 cup fresh lime juice
2 teaspoons fresh oregano, chopped (optional)

Steps:

Brush the tuna with 1/2 tb. of the oil and sprinkle it with salt and pepper.
Put a heavy skillet on high heat for a few minutes, then sear the tuna for about 3 minutes on each side. The tuna should be brown on the outside and nearly opaque on the inside.
Let the tuna cool, then chop it into small pieces.
Combine all the ingredients, stirring just to blend.
Salt and pepper to taste, and chill.
Serve with tortilla chips or baguette slices.

Nutrition Facts : Calories 467.3, Fat 39, SaturatedFat 5.9, Cholesterol 27.7, Sodium 38.7, Carbohydrate 13.6, Fiber 7.7, Sugar 2.4, Protein 19.5

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