Tuna tatare with cucumber avocado relish

6 servings

Ingredients

Quantity Ingredient
1 pounds Fresh tuna fillet; cut 1/8\" dice
=== DRESSING ===
2 Garlic cloves; minced
1 teaspoon Minced fresh ginger
1 teaspoon Finely-chopped fresh mint
2 tablespoons Fresh orange juice
1 tablespoon Fresh lime juice
2 teaspoons Soy sauce
1½ teaspoon Wasabi powder
2 teaspoons Dark sesame oil
Salt; to taste
Freshly-ground black pepper; to taste
=== CUCUMBER AVOCADO RELISH ===
1 medium Cucumber
½ Ripe avocado; pitted, peeled,
And cut into 1/8\" dice
3 tablespoons Fresh lemon juice
1 teaspoon Rice wine vinegar
Salt; to taste
Freshly-ground black pepper; to taste
=== GARNISH ===
Fresh mint leaves
1 Baguette; cut thin slices
And lightly toasted

Directions

Prepare the dressing: In a small bowl, whisk together all the dressing ingredients. Taste for seasoning. Cover and refrigerate until ready to serve the tartare. Prepare the relish: Peel the cucumber, cut in half lengthwise, and scoop out the seeds. Cut the cucmber into ⅛-inch dice. In a small bowl, stir together the cucumber, avocado, lemon juice, vinegar, salt, and pepper. Taste for seasoning. Place the tuna in a bowl. Add the dressing and mix gently, blending thoroughly. For individual servings, use a ⅓-cup measure to scoop out the tuna mixture and invert onto chilled plates. Surround the tuna with relish and scatter mint leaves on top of the relish. Place a few baguette slices on each plate. For a buffet, use a small bowl to shape the tuna into a single dome in the center of a serving plate. Surround with the relish, mint leaves, and baguette slices. This recipe yields 6 servings.

Recipe Source: COOKING LIVE with Sara Moulton Recipe courtesy of Diane Worthington, "The Cuisine Of California" From the TV FOOD NETWORK - (Show # CL-9112 broadcast 04-21-1998) Downloaded from their Web-Site -

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...

~or- MAD-SQUAD@...

10-27-1998

Recipe by: Diane Worthington

Converted by MM_Buster v2.0l.

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