The No-Cook No-Bake Cookbook by Matt Kadey

Author:Matt Kadey [Kadey, Matt]
Language: eng
Format: epub
Publisher: Ulysses Press

Tuna Tartare with Avocado Mousse and Tomato Broth

If you’re looking for a fanciful dish requiring not a lot of effort to serve dinner guests who are sushi lovers, this one won’t disappoint. Make sure that your fishmonger is confident his or her tuna steaks are up to the task of being served raw. And really try to use wasabi in the avocado topping for a little extra punch.

Serves 4

G

Broth:

3/4 pound tomatoes (about 3 medium), quartered

1/2 English cucumber, peeled and chopped

2 cloves garlic, minced

2 tablespoons red wine vinegar

1 tablespoon honey

1/4 teaspoon sea salt

1/4 teaspoon freshly ground black pepper

1/8 teaspoon cayenne

Tartare:

1 pound sushi-grade tuna, cut into 1/8-inch cubes

2 tablespoons extra virgin olive oil

Grated zest of 1 lime

Juice of 1 lime

1 teaspoon grated or finely minced ginger

1/4 teaspoon sea salt

1/4 teaspoon freshly ground black pepper

Mousse:

1 large ripe avocado

Juice of 1/2 lime

1/2 teaspoon wasabi powder (optional)

1/4 teaspoon sea salt

2 tablespoons extra-virgin olive oil

2 tablespoons chopped chives, for garnish

For the broth: Place the tomato, cucumber, garlic, vinegar, honey, salt, black pepper, and cayenne in a blender container and blend until smooth, about 1 minute. Strain the tomato puree into a bowl using a wooden spoon to press the mixture through a fine sieve to remove any seeds. Refrigerate for at least 1 hour before serving.

For the tartare: In a bowl, toss together the tuna, olive oil, lime zest, lime juice, ginger, salt, and black pepper. Refrigerate for 1 hour before serving.

For the mousse: Place the avocado flesh, lime juice, wasabi powder if using, and salt in a blender or food processor container and blend until smooth. Add 1 tablespoon of water at a time if the mixture is too thick. With the machine running, drizzle in the olive oil until combined. Cover and refrigerate until ready to use.

Working one serving at a time, stuff the tuna mixture to a depth of about 1-1/2 inches into either a ring mold an 8-inch cookie cutter, a 1-cup stainless steel measuring cup, a ramekin, or an empty tin can cut open at both ends. Unmold into a shallow serving bowl and place the tomato broth around the tuna circle. If using a mold such as ramekin with only one open end, simple turn it upside down into the bowl and lightly tap to release the tuna. Top with avocado mousse and chives.

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