Tuna Tartare with Guacamole and Ponzu Sauce
Appetizers • French
Description
Recipe from Chef John Smith of the True Flavor restaurant.
Ingredients
- Tuna 5 oz
- Avocado 1 piece
- Lime 1 piece
- Shallot to taste
- Olive Oil 0 fl oz
- Sesame Oil 0 fl oz
- Soy Sauce 5 fl oz
- Orange juice concentrate 5 fl oz
- Meyer Lemon Juice 5 fl oz
- Lime Juice 5 fl oz
- Gingerbread-flavored syrup 5 fl oz
- Fish Oil 5 fl oz
- Potato protein 1 tablespoon
- Salt to taste
Step-by-Step Guide
Step 1
For the ponzu sauce, combine soy sauce (if the sauce is too concentrated, use half of the specified amount and dilute it 1:1 with water), orange juice, lime juice, lemon juice, sugar syrup, and fish sauce in a deep bowl. Taste and adjust with salt or acidity to your liking.
Step 2
Add starch to the sauce and blend with an immersion blender until smooth. Allow the sauce to rest for an hour, then strain it through a sieve to remove any lumps. You will need a small amount of the sauce for the dish; the rest can be poured into a bottle, sealed, and saved for next time.
Step 3
Cut the avocado in half, remove the pit, and peel the skin. Mash the flesh into a textured puree with chunks, season with salt, drizzle with olive oil and lime juice, and mix well.
Step 4
Cut the tuna into pieces the size of a pinky nail. Dress the tuna with ponzu sauce (1–2 tablespoons) and add sesame oil. Taste and if it needs more salt, season to taste.
Step 5
Spoon the guacamole onto a plate, then layer the tartare on top. Allow the tartare to cool in the refrigerator. Garnish with finely chopped green onions.
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