Ingredients

For the tartare:

20 ounces fresh Ahi Tuna, cut into small dice

4 tablespoons extra-virgin olive oil

2 ripe Hass avocados, peeled and diced

1 tablespoon lemon juice

salt & freshly ground pepper

For the crispy shallots:

canola oil for frying

4 tablespoons finely chopped shallots

2 tablespoons flour

sea salt

For the dressing:

3 tablespoons reduced-sodium - soy sauce

2 tablespoons mirin

1 tablespoon rice wine vinegar

1 tablespoon lemon juice

1 teaspoon hot sesame oil

1 teaspoon honey

Preparation

Make the tartare:

  • Toss the tuna with the olive oil and season with salt and pepper to taste.
  • Toss the avocado with lemon juice and season with salt and pepper.

Make the crispy shallots:

  • Heat the oil in a medium saucepan.
  • Toss the shallots in the flour and fry for 45 seconds, or until golden brown.
  • Remove the shallots with a fine mesh strainer and drain on paper towels.
  • Season with salt.

Make the dressing:

  • Whisk together all the ingredients.

To assemble:

  • Mold the avocado using a 3-inch tartlet ring.
  • Mold the tuna tartare on top of the avocado and finish with the crispy shallots.
  • Lift off the ring and drizzle the dressing around.
  • Serve with potato chips or thin slices of toasted bread.