This week, as part of his (and hopefully your) commitment to a healthier 2016, Chef is sharing a recipe for fresh Ahi tuna served in a martini glass. It looks sexy, is light and flavorful, and is easy to prepare.
Makes about 10 small bites or serves 4 as a first course.
Tuna Carpaccio
Ingredients
- 1 lb Ahi tuna loin
- 1 oz sesame oil
- 1 oz rice wine vinegar
- ½ tsp Asian red chili pepper flakes
Method
- Slice the tuna into 16 1-oz slices.
- Combine sesame oil, vinegar and pepper flakes. Use a brush to coat both side of each piece of tuna with the sesame oil-vinegar mixture.
- Put tuna pieces on a sheet pan, cover with plastic and store in refrigerator until ready to serve.
Avocado Mousse
Ingredients
- 1 ripe avocado
- ½ cup sour cream
- 1 tsp lemon juice
- Kosher salt and pepper to taste
Method
- Split the avocado and remove the seed. Scoop the pulp from the skin into a bowl, add sour cream and mix until it’s fully incorporated, then add salt and pepper.
- Put the mousse in a pastry bag and reserve in refrigerator until assembly.
Soy Foam
Ingredients
- ¼ cup soy sauce
- ¼ cup sour cream
- 1 tsp lecithin (an emulsifier available through Chef Rubber)
Method
Puree soy sauce and sour cream in a blender or with a hand blender. Slowly add lecithin to the liquid and blend until bubbly. Reserve in a pint container in refrigerator until ready to serve.
Garnish
Radish sprouts or other micro greens and black sesame seeds
Assembly
- Line a small martini glass (or other small glass bowl) with 1-½ slices of tuna
- Pipe avocado mousse in the middle, then top with a teaspoon of soy foam
- Garnish with black sesame seeds and radish sprouts
- Serve with a mini fork
If serving as a first course, divide tuna evenly in 4 larger martini glasses and top with mousse and soy foam.
Fire It Up!
Chef Eric LeVine