To serve: For 1 portion
3 tbsp ripe avocado mash
12–15 slices radishes
1 tsp chili oil
1 oz ginger marinade
Mash ripe avocados with olive and season with salt. Place a 3”-ring mold into the center of a cold app bowl and spoon the avocado into the bottom of the mold. Top with the tuna. Arrange the radishes on top, then drizzle the radishes and the bowl with the chili oil. Unmold the tartar and spoon the ginger marinade into the bowl.
To serve: For 1 portion
3 tbsp ripe avocado mash
12–15 slices radishes
1 tsp chili oil
1 oz ginger marinade
Mash ripe avocados with olive and season with salt. Place a 3”-ring mold into the center of a cold app bowl and spoon the avocado into the bottom of the mold. Top with the tuna. Arrange the radishes on top, then drizzle the radishes and the bowl with the chili oil. Unmold the tartar and spoon the ginger marinade into the bowl.
Toss tuna with olive oil, then gently season with salt, minced shallot and minced Thai chili; keep in a bowl over ice.
Chili oil: Put chili oil in a blender and puree medium fine. Heat, stirring, until 160, then let cool. Strain through chinois and push for total extraction.
Kaffir syrup: Combine kaffir syrup in pot and heat to 190 degrees; then steep, covered, until cool.
Ginger marinade: Peel ginger and rough chop. Puree in blender with olive oil, until totally smooth to make ginger puree. Mix with remaining ingredients.
