James's Tuna Tatar Avocado Cucumber Relish
1 lb Fresh tuna fillet cut 1/8" dice
DRESSING
2 x Garlic cloves minced
1 tsp Minced fresh ginger
1 tsp Finely-chopped fresh mint
2 tbl Fresh orange juice
1 tbl Fresh lime juice
2 tsp Soy sauce
1 1/2 tsp Wasabi powder
2 tsp Dark sesame oil
Salt to taste
Freshly-ground black pepper to taste
CUCUMBER AVOCADO RELISH
1 med Cucumber
1/2 x Ripe avocado pitted, peeled,
and cut into 1/8" dice
3 tbl Fresh lemon juice
1 tsp Rice wine vinegar
Salt to taste
Freshly-ground black pepper to taste
GARNISH
Fresh mint leaves
1 x Baguette cut thin slices
and lightly toasted
Method :
Prepare the dressing: In a small bowl, whisk together all the dressing
ingredients. Taste for seasoning. Cover and refrigerate until ready to serve the
tartare.
Prepare the relish: Peel the cucumber, cut in half lengthwise, and scoop out the
seeds. Cut the cucmber into 1/8-inch dice. In a small bowl, stir together the
cucumber, avocado, lemon juice, vinegar, salt, and pepper. Taste for seasoning.
Place the tuna in a bowl. Add the dressing and mix gently, blending thoroughly.
For individual servings, use a 1/3-cup measure to scoop out the tuna mixture and
invert onto chilled plates. Surround the tuna with relish and scatter mint
leaves on top of the relish. Place a few baguette slices on each plate.
For a buffet, use a small bowl to shape the tuna into a single dome in the
center of a serving plate. Surround with the relish, mint leaves, and baguette
slices.
This recipe yields 6 servings.