14 ounces fresh tuna, brunoise
2 tablespoons cilantro, minced
1½ tablespoons soy sauce
1½ teaspoons toasted sesame seed oil
2 limes, juiced
1 teaspoon sesame seeds
1 teaspoon Sriracha
½ teaspoon extra virgin olive oil
½ avocado, sliced
5 cucumber slices
3 ounces salmon roe
French baguette croutons, for serving
1 cup balsamic vinegar
1 tablespoon soy sauce
½ teaspoon honey
1 tablespoon shallots, minced
1 teaspoon extra virgin olive oil
No nutrition information available
In a bowl, stir together cilantro, soy sauce, toasted sesame seed oil, lime juice, Sriracha and extra virgin olive oil. Add tuna to the bowl and toss until evenly coated.
For the Sauce:
In a heated sauce pan, add olive oil and shallots, sweat until translucent. Next, add the balsamic vinegar, soy sauce and bring to a boil. Next, add the honey and allow the balsamic to gently heat and reduce.
To serve, place cucumbers slices on the bottom of the plate. Using a mold, add tuna tartare on top of the cucumber slices then top with salmon roe and avocado slices. Drizzle with balsamic reduction and serve with toasted French baguette croutons.