Name: Level 6 Rooftop Restaurant Miamis TUNA TARTARE Recipe
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Ingredients: 12 oz sushi-grade tuna (finely diced); 2 tbs soy sauce (low-sodium); 1 tsp sesame oil; 1 tbs fresh lime juice; 1 tbs shallot (very finely minced); 1 tbs capers (drained, chopped); 1 tbs chives (finely chopped); 1 tsp freshly ground black pepper; 1 tsp sea salt; 1 cup ripe avocado (peeled, pitted, diced); 1 tsp lemon juice (to prevent browning); 0.25 tsp salt; 0.25 tsp black pepper; 0.5 cups crème fraîche; 0.5 tsp white truffle oil; 0.25 oz fresh black or white truffle (optional, very thinly shaved); 0.25 tsp freshly ground black pepper; 8 each seeded lavash crackers; 2 tbs microgreens or finely chopped chives (for garnish); 1 tsp toasted sesame seeds (optional); 1 tsp extra-virgin olive oil (for brushing lavash)

Method

Tuna & Marinade

Prepare tuna

Keep tuna cold until ready to cut. Using a very sharp knife, trim any sinew and dice the sushi-grade tuna into uniform 1/4" (6 mm) cubes. Place diced tuna in a chilled bowl.

Combine marinade: In a small bowl whisk together soy sauce, sesame oil, and lime juice. Add the minced shallot, chopped capers, chopped chives, black pepper and sea salt. Taste and adjust seasoning lightly — the tuna will also season while chilling.

Marinate: Pour the marinade over the diced tuna and gently fold to coat, being careful not to mash the cubes. Cover and chill in the refrigerator for 10–15 minutes to let flavors meld (do not marinate longer than 30 minutes to preserve texture).

Avocado Mixture

Prepare avocado: Toss the diced avocado with lemon juice, salt and pepper in a small bowl. Keep slightly chunky — the avocado should provide a creamy contrast to the tuna. Refrigerate until plating.

Crème Fraîche & Truffle

Flavored crème fraîche: In a bowl, gently stir the crème fraîche with the white truffle oil and 1/4 tsp black pepper until smooth. If using fresh shaved truffle, reserve the shavings for final garnish and do not mix them into the entire bowl (they are best used sparingly). Taste and adjust truffle oil by 1/8 tsp increments if needed; it should be aromatic but not overpowering.

Cracker & Assembly

Prepare lavash crackers: If lavash crackers are not crisp, preheat oven to 325°F (160°C). Lightly brush each lavash cracker with a thin film of extra-virgin olive oil and place on a baking sheet. Toast in the oven 4–6 minutes until crisp and golden at the edges. Cool completely.

Assemble tartare on crackers: For each serving, place about 1 tablespoon of the crème fraîche-truffle mixture onto a cracker and spread into a small disk (this acts as a barrier so the cracker doesn’t get soggy). Spoon 2 tablespoons of the avocado mixture on top of the crème fraîche and lightly press to form a bed. Gently mound 2.5–3 tablespoons of marinated tuna on top of the avocado.

Garnish and finish: Finish each tartare with a few microgreens or a sprinkle of chopped chives, a light dusting of toasted sesame seeds if using, and very thin shavings of fresh truffle (optional) or a single tiny drop of extra truffle oil over the tuna. Grind a small amount of black pepper over each, and serve immediately.

Serve: Arrange 2–4 tuna-topped lavash crackers per person on a platter. Provide any extra crème fraîche mixture on the side. Best enjoyed immediately while crackers are crisp.

Tuna Tartare Recipe