Ahi Tuna Tartare (pl) Recipe
Sugar Snap Peas, Green Asparagus, Basil Pesto, Avocado, Yuzu Ponzu, Ginger Oil, Gem Lettuce
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Ingredients
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Ingredients
Method
Directions
- 1
Prepare the lettuce base
Rinse gem lettuce leaves and pat dry. Carefully lay out 8 leaves on serving plates to act as cups for the tartare.
- 2
- 3
Prepare avocado
Dice avocado into small cubes. Toss with lemon juice to prevent browning and season with a pinch of sea salt.
- 4
Make tuna tartare
Dice tuna into small cubes. In a bowl, gently mix tuna with yuzu ponzu, basil pesto, and ginger oil until just combined. Season with black pepper and a tiny pinch of salt to taste.
- 5
Plate and assemble
Place a spoonful of diced avocado into each lettuce cup. Top with a generous portion of tuna tartare. Arrange sugar snap peas and asparagus around the tartare. Drizzle additional yuzu ponzu over the plates if desired, and sprinkle sesame seeds and microgreens for garnish.
- 6
Serve
Chill briefly if preferred and serve immediately as a refreshing starter.
