Tuna Tartare & Classic Martini

Ingredients

Yield:

Serves 12

• The Vinaigrette

  • ¼ cup fresh lime juice
  • ½ tablespoon wasabi powder
  • pinch of togarashi powder (optional)
  • ¼ cup canola oil
  • ½ tablespoons ginger oil

• The Tartare

  • 6-ounce tuna steaks, skinned and diced
  • 4 tablespoons wasabi tobiko
  • ½ tablespoon ginger oil
  • ½ tablespoon coriander julienne
  • ½ tablespoon chives
  • ½ tablespoon canola oil
  • ½ lemon
  • ½ lime
  • ½ tablespoon wasabi powder
  • fine sea salt and freshly ground white pepper

• The Avocado Salad

  • 1 whole avocado, skinned and diced
  • 2 tablespoons Lime juice
  • 1 tablespoon extra virgin Olive oil
  • To taste Salt and pepper
  • 48 each coriander sprouts

• The Martini

  • 2 1/2 oz Gin or Vodka
  • ½ ounce Noilly Prat dry white vermouth
  • Blue Cheese, Jalapeno, Chipotle Olives

Preparation

Difficulty:

Medium

Total Time:

2 Hours

 

1. Instructions

   1. 1. For the vinaigrette, whisk together the lime juice, wasabi and togarashi powder. Combine the canola and ginger oil. Whisking constantly, slowly drizzle the canola oil into the lime juice mixture until all has been combined. It will be loose. Set aside.
   2. 2. To serve, combine tuna and ½ tablespoon wasabi tobiko with a 1 tablespoon of each: ginger oil, coriander julienne, chives, canola oil, lemon juice and lime juice. Season accordingly with the wasabi powder, salt and pepper. Place 12 1-inch ring molds on a large sheet tray and fill with layer of avocado mix on bottom and top with the tartare mixture (it should be about ¾ full). Top with 1 teaspoon wasabi tobiko. Remove the molds. Transfer to a serving platter. Sprinkle 1 or 2 coriander