Ingredients
TUNA & AVOCADO TARTARE:--
570 g sushi-quality tuna, cut into small dice
4 tbsp EV olive oil
2 ripe avocados, peeled & diced
1 tbsp lemon juice
SIDS SALT & PEPPER to taste
CRISPY SHALLOTS & RICE:--
Rice bran oil, for frying
4 tbsp finely chopped shallots
2 tbsp flour
2 tbsp rice crispies
SIDS SALT & PEPPER to taste
SOY-SESAME DRESSING:--
3 tbsp soy sauce
2 tbsp mirin
1 tbsp rice wine vinegar
1 tbsp lemon juice
1 tsp hot sesame oil
1 tsp honey
Directions
TUNA & AVOCADO TARTARE:
Toss the tuna with the olive oil and season with SIDS SALT & PEPPER. Toss the avocado with lemon juice and season with SIDS SALT & PEPPER.
CRISPY SHALLOTS & RICE:
Heat the oil in a medium saucepan. Toss the shallots in the flour and fry for 45 seconds, until golden brown. Remove the shallots with a fine mesh strainer and drain on paper towels. Mix the rice crispies.
SOY-SESAME DRESSING & FINISH:
Mix all the ingredients together.
To assemble: Mold the avocado using a 8 cm tartlet ring or cube mold. Mold the tuna tartare on top of the avocado and finish with the crispy shallots. Lift off the ring and drizzle the dressing around.
