Ingredients Jump to Instructions ↓

  1. 2 tablespoons all-purpose flour

  2. 3 tablespoons coarsely chopped shallots For the tuna tartare:

  3. 1 tablespoon wasabi powder

  4. 2 tablespoons cold water

  5. 2 tablespoons white mirin

  6. 3 tablespoons reduced-sodium (light) soy sauce

  7. 1 teaspoon dry mustard powder

  8. 2 tablespoons rice wine vinegar

  9. 1 teaspoon honey

  10. 2 medium Hass avocados , small dice

  11. 3 tablespoons olive oil

  12. 1 pound very fresh, high-quality tuna , cut into small dice and kept in the refrigerator

Instructions Jump to Ingredients ↑

  1. For the crispy shallots: Pour oil into a small saucepan to a depth of about 1 inch and bring to 350°F over medium-high heat. Place flour in a small bowl and add shallots; toss to combine. Remove shallots from flour, shaking off excess, and add to hot oil. Fry until golden brown, about 3 to 5 minutes. Remove shallots with a slotted spoon and set on a paper towel–lined plate to drain. Season immediately with salt, and set aside while you make the tartare. For the tuna tartare: In a medium bowl, whisk wasabi powder and water together until a paste has formed. Whisk in mirin, soy sauce, mustard powder, vinegar, and honey, and season well with freshly ground black pepper; set aside. Toss avocado with salt and freshly ground black pepper; set aside. Sprinkle olive oil, salt, and pepper over tuna and gently mix. To serve, divide avocado evenly among 6 chilled plates and top with tuna. Drizzle wasabi sauce over each serving and top with crispy shallots. Serve immediately. Beverage pairing: Neil Ellis Sincerely Sauvignon Blanc , South Africa. This Sauvignon has classic qualities of flinty minerality, fresh herbs, and a smack of gooseberry fruit. It’s sharp enough to bring definition to the creamy avocado and tartare, but not so much so as to overwhelm.


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