Heart Of Ta Ca Recipe

Prepare tuna

Keep tuna very cold. Trim any sinew and cut into uniform 1/4-inch dice. Place diced tuna in a chilled bowl and set aside in refrigerator while you prepare other components.

Dice avocado & mango

Peel and pit the avocado, then dice into 1/2-inch pieces. Peel the mango and dice to similar size. Place avocado and mango in a separate bowl and gently toss to keep from browning.

Measure tobiko into a small bowl and keep chilled until assembly.

Make marinade for tuna

In a small bowl whisk together 2 tbsp soy sauce, 1 tsp sesame oil, 1 tsp rice vinegar, 1 tbsp fresh lime juice, thinly sliced scallion, chopped cilantro (if using), 1 tsp kosher salt and 1 tsp freshly ground black pepper. Taste and adjust — mixture should be bright and slightly salty.

Pour about half of the marinade over the diced tuna, gently toss to coat (do not overmix or macerate). Reserve the remaining marinade to dress the avocado/mango if desired. Marinate tuna in the refrigerator for 5–10 minutes while you make the sauce and prep garnishes.

Option: Toss avocado and mango with 1–2 teaspoons of the reserved marinade just before assembly to add brightness without turning them soggy.

Make the special sauce

Whisk together 4 tbsp mayonnaise, 1 tsp sriracha, 1 tsp soy sauce, 1 tsp fresh lime juice and 1 tsp honey until smooth. Taste and adjust for heat/sweetness/salt. Stir in toasted sesame seeds. Transfer sauce to a squeeze bottle or small bowl for plating.

Plate the Heart of Ta Ca

Select serving plates or a shallow bowl. If you want a molded presentation, use a heart-shaped ring or small cookie cutter. Place half of the avocado-mango mix into the mold, press gently, then top with the marinated tuna. Spoon a small line or dollop of tobiko on top of the tuna (or scatter around as preferred).

Drizzle about 1 tsp neutral oil and a light drop of toasted sesame oil around the plate. Dot or streak special sauce over the tuna and around the plate for visual appeal. Scatter microgreens on top and tuck a lime wedge on the side.

Serve immediately with crispy wonton chips or tortilla chips for scooping. Encourage diners to get a bit of avocado, mango, tuna and tobiko in each bite.