Tuna Tartare with spicy avocado ginger marinade and radish salad
Como Cookhouse & Bar, Dempsey, Singapore
Course: Appetizer, main
Keyword: Fish
Kaffir Syrup
- 1/4 cup lime juice
- 1/4 cup sugar
- 6 kaffir lime leaves (roughly chopped)
Ginger Marinade
- 1/2 cup peeled, coarsely chopped fresh ginger
- 2 tbsp extra-virgin olive oil
- 1/2 cup Champagne vinegar
- 1/2 cup soy sauce
TunaTartare
- 1 pound sushi-grade center-cut tuna steak
- 2 tbsp extra-virgin olive oil
- 1 dried Thai chilli or to taste, minced
- 1 shallot, minced
- salt, to taste
Avocado and Radish Salad
- 2 small avocados (cut into small dice and slightly crushed )
- 1 tbsp extra-virgin olive oil
- lime juice to taste
- salt to taste
- 4 red radishes (sliced 1/8-inch thick and soaked in ice water)
- Chinese chilli oil
For the Ginger Marinade
In a blender, purée the ginger with 1 tablespoon of the olive oil; add more olive oil as necessary until the ginger purée is very smooth. Transfer toa bowl and stir in the Champagne vinegar, soy sauce and 1/4 cup of the Kaffir Syrup. Set aside.
For the Tuna Tartare
Using a very sharp knife, slice the tuna steak horizontally 1/4-inch thick, then slice the tuna into 1/4 inch dice. In a bowl, gently toss the tuna dice with the olive oil, Thai chile and minced shallot. Lightly season with salt.
For the Avocado and Radish
Slice radishes with a mandolin or truffle slicer very thin. Add the radishes to ice water for 2 hours. This will crisp the radish slices and give them a nicer shape for final preparation.
In a medium bowl, gently toss the diced avocados with the olive oil and season to taste with lime juice and salt.Drain the radishes and pat dry. In a bowl, toss the radishes with a few drops of Chinese chilli oil and season with salt. Mound the avocado mixture in four bowls. Arrange the tuna on top in bundles. Arrange the radishes on top of the tuna in a decorative presentation. Spoon 3 tablespoons of Ginger Marinade around each salad and drizzle with a few drops of Chinese chilli oil. Serve at once.