LINE-CAUGHT ALBACORE TUNA TARTAR with Fresh Wasabi, Avocado, Pineapple, & Candied Ginger Sesame Dressing (Chef Eric Pateman)

July 10th, 2007 Write a Comment

Ingredients:

• 1 lb Un-smoked Albacore Tuna Loin,
Frozen (Salmon Shop)
• 1.5 Tbsp Japanese Soy Sauce (South China Seas)
• 1.5 Tbsp Rice Wine Vinegar (South China Seas)
• 1 Tbsp Sesame Oil (South China Seas)
• 3 Tbsp Green Onion, Very Finely Chopped (Green Grocer)
• 1 Tbsp Red Pepper, Very Finely Chopped (Green Grocer)

• 2 Avocados, Small Dice (Green Grocer)
• 1 C Fresh Pineapple, Small Dice (Green Grocer)

• 1 Tbsp Black and White Sesame Seeds (South China Seas)
• 1⁄2 C Candied Ginger Sesame Vinaigrette (Edible BC)
• Pea Tips For Garnish (Green Grocer)

Method:

1. Thaw tuna and trim of any sinew; cut into small 1⁄4” pieces and place in a
bowl. Add the soy sauce, rice vinegar, sesame oil, green onion and red
pepper and toss. Let marinate in the fridge for a couple of hours.
2. Diced up the pineapple and avocado and mix together in a small bowl.
3. To plate, use a round cookie cutter, and put a layer of the
pineapple/avocado mixture on the bottom; top with the tuna mixture.
4. Sprinkle the top with the sesame seeds and then drizzle the candied
ginger dressing around the plate.
5. Garnish with a pea tip and enjoy!

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LINE-CAUGHT ALBACORE TUNA TARTAR with Fresh Wasabi, Avocado, Pineapple, & Candied Ginger Sesame Dressing (Chef Eric Pateman)