Tuna Tartare with Guacamole and Ponzu Sauce

Appetizers | French cuisine

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

Recipe from Chef John Smith of the True Flavor restaurant.

Ingredients

Tuna - 7.1 oz
Avocado - 1 piece
Lime - 1 piece
Shallot - to taste
Olive Oil - 0 fl oz
Sesame Oil - 0 fl oz
Soy Sauce - 4 fl oz
Orange juice concentrate - 4 fl oz
Meyer Lemon Juice - 3 fl oz
Lime Juice - 3 fl oz
Gingerbread-flavored syrup - 4 fl oz
Fish Oil - 2 fl oz
Potato protein - 1 tablespoon
Salt - to taste

Step by Step guide

Step 1

For the ponzu sauce, combine soy sauce (if the sauce is too concentrated, use half of the specified amount and dilute it 1:1 with water), orange juice, lime juice, lemon juice, sugar syrup, and fish sauce in a deep bowl. Taste and adjust with salt or acidity to your liking.

Step 2

Add starch to the sauce and blend with an immersion blender until smooth. Allow the sauce to rest for an hour, then strain it through a sieve to remove any lumps. You will need a small amount of the sauce for the dish; the rest can be poured into a bottle, sealed, and saved for next time.

Step 3

Cut the avocado in half, remove the pit, and peel the skin. Mash the flesh into a textured puree with chunks, season with salt, drizzle with olive oil and lime juice, and mix well.

Step 4

Cut the tuna into pieces the size of a pinky nail. Dress the tuna with ponzu sauce (1–2 tablespoons) and add sesame oil. Taste and if it needs more salt, season to taste.

Step 5

Spoon the guacamole onto a plate, then layer the tartare on top. Allow the tartare to cool in the refrigerator. Garnish with finely chopped green onions.