Tuna Tartare

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Ingredients 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 Sauce 1 cup balsamic vinegar 1 tablespoon soy sauce ½ teaspoon honey 1 tablespoon shallots, minced 1 teaspoon extra virgin olive oil

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.