Monday, May 6, 2013

Ahi Tuna Tartare with Avocado, Ginger & Cucumber

The sensual, smooth texture of sashimi-grade ahi tuna, creamy avocado and crisp cucumber are complimented by a tangy soy-sesame dressing made with fresh picked ginger, which add extra zing to this spectacular Asian-inspired salad. You can also make this dish with fresh cooked swordfish, crab or shrimp for friends who aren't as comfortable with raw fish — they all taste great! Quick and easy to prepare, this is one of the prettiest and most refreshing meals to make during the hot sultry days of summer.

Tuna Tartare with Avocado, Ginger & Cucumber 
Serves 2

1/2 lb sashimi grade ahi tuna, cut into 1/8-inch dice
1/4 english cucumber, finely sliced
1 ripe avocado, peeled, pitted and finely diced
2 tbsp pickled ginger
1 tbsp chopped chives, for garnish

Soy-Sesame Dressing:
3 tbsp soy sauce
1 tbsp Mirin rice wine vinegar
1 tsp sesame oil
1 tsp pickled ginger juice
1 tsp finely chopped green onion

Mix all the ingredients for the dressing together; cover and chill until needed. Using a sharp knife or mandoline, cut the cucumber into thin slices. On a large dinner plates, arrange the cucumber in a ring of overlapping slices. Using a 3-inch tartlet ring or mold, spoon in half of the avocado followed by half of the diced tuna, and using a spoon, gently press down on the mixture to compress it slightly. Lift off the ring and drizzle the dressing on top and around the tuna tartare. Top with some slices of pickled ginger and a finish with chopped chives.

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