• Saturday, September 26, 2020

Tuna Tartar

Tuna Tartar, Avocado, Spicy Radish and Ginger Marinade
March 11, 2014

olive oil
Thai chili, minced
shallot minced


Chili oil:
115 g ancho chilis, seeds, removed and toasted
12 g dried chipotle seeds, removed and toasted
2 g allspice berries, toasted
2.5 g cloves, toasted
23 g fennel seeds, toasted
15 g mace, toasted
14 g star anise, toasted
12 g cinnamon sticks, toasted
25 g salt
For 165 g chili and spice add:
1350 g grape seed oil


Kaffir syrup:
1 qt lime juice
1 qt sugar
120 g kaffir lime leaves, washed and chopped


Ginger marinade:
1 lb ginger
5 oz olive oil
19 oz champagne vinegar
23 oz soy sauce
14 oz kaffir syrup


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.

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