Tuna Tartare Recipe

Ingredients

• 1 tablespoon honey
• ½ cup key lime juice
• 1½ cups extra-virgin olive oil
• Salt and freshly ground black pepper
• ½ teaspoon fresh minced ginger
• ½ cup soy sauce
• 1 clove garlic
• 1 lime zest
• 2 lime juice
• 3 jalapeños, seeded
• ½ jalapeños, seeded
• ½ tablespoon miso
• 2 tablespoons honey
• 1 cup canola oil
• ½ cup toasted sesame oil
• Sea salt and freshly ground black pepper

• 1½ cups champagne vinegar
• ½ yellow bell pepper, thinly sliced
• ½ red bell pepper, thinly sliced
• ½ green bell pepper, thinly sliced
• 1 shallot, sliced
• 1 clove garlic, sliced
• ½ bouquet garni
• ½ cup olive oil
• Salt and freshly ground black pepper to taste
• 2 cups balsamic vinegar

• 1 tablespoon wasabi powder
• 1 cup sour cream
• ½ cup heavy cream
• 2 radishes, sliced very thin
• ¼ cup key lime dressing
• 1 pound fresh sushi-grade yellowfin or bluefin tuna, cut into ¼-inch cubes
• ½ cup sweet peppers, removed from escabeche and cut into ¼-inch cubes
• 1 shallot, finely diced
• 2 tablespoons chopped chives
• ½ cup soy-lime dressing
• Salt and freshly ground black pepper to taste
• ½ cup seaweed salad
• 4 teaspoons domestic caviar

To Make the Key Lime Dressing
1. Whisk honey and lime juice together in a medium bowl, then slowly whisk in the olive oil. Season with salt and pepper to taste. Transfer to a covered container and refrigerate until needed.
To Make the Soy-Lime Dressing
2. Place all the ingredients except the oils and salt and pepper in a blender and pulse to mix well. With the blender on slow speed, slowly add canola oil to emulsify ingredients, then slowly add sesame oil until smooth. Season with sea salt and pepper to taste. Transfer to a covered container and refrigerate until needed.
To Prepare the Sweet Peppers in Escabeche
3. Bring vinegar to a boil in a large skillet over medium heat. Add peppers, shallots, garlic, and bouquet garni. Cook, stirring frequently, until peppers are soft. Remove from heat and stir in olive oil. Season with salt and pepper to taste. Transfer to a covered container and refrigerate until needed. Bring to room temperature before using.
To Make the Balsamic Reduction
4. Place vinegar in a small saucepan over medium heat and simmer until it is a syrupy consistency. Place in a covered container and store for up to 3 months at room temperature.
To Make the Wasabi Cream
5. Whisk wasabi powder, sour cream, and heavy cream together in a medium bowl until smooth. Transfer to a plastic squirt bottle and refrigerate until needed.
To Prepare the Tuna
6. Place radishes in a medium bowl with ¼ cup key lime dressing. Mix well and allow radishes to marinate for ½ hour. Place tuna, sweet peppers, shallots, chives, and ½ cup soy-lime dressing in a salad bowl and toss to combine. Season with salt and pepper to taste.
To Assemble
7. Drizzle balsamic reduction and wasabi cream on each of 4 plates in a crisscross pattern. For each plate, arrange a tuna “tower” using a 2-inch-wide ring mold. Center ring mold on plate, and place one-quarter of the tuna mixture in the mold. Ease the mold off the tower, taking care not to press down on the tartare so that the tartare retains its juices. (Towers will be about 2 inches tall.)
8. Drain radishes. Top each tartare tower with onequarter of the seaweed salad, one-quarter of the radishes, and 1 teaspoon caviar.