Tuna Tartare Towers

For me, this is one of my favorite dishes.  Whenever  I see it on a menu at a restaurant I tend to always order it.  It wasn't until I tried it at home that I realized how simple this dish really is.  As long as you have access to quality tuna, the hard part is over.

Servings (approx. 4 appetizers)

For the Sesame Wonton Crisps you will need…

12 wonton wrappers
2 tablespoons olive oil
3 tablespoons sesame seeds

For the Tuna Tartare you will need…
6 ounces sushi-grade tuna cut into small (about ¼ inch) cubes
2 tablespoons green onions finely chopped (use the green parts only – the flavor is milder and it gives the dish nice color)
2 tablespoons sesame seeds, toasted
2 tablespoons soy sauce
1 teaspoon sesame oil

1 teaspoon grated fresh ginger

1 clove garlic (minced)

2 tablespoons cilantro, finely chopped

1/2 teaspoon salt

1 avocado (contents to be scooped out and mashed down with a fork)

2 teaspoons lime juice

4 tablespoons of fise roe (optional)

You will also need an egg ring cooker (refer to photo)

For the Sesame Wonton Crisps - Preheat oven to 350F and then line a baking sheet with parchment paper to prevent sticking. Cut the wonton squares on an angle to make two triangles. Arrange the wonton triangles on the baking sheet. Brush the wontons with some olive oil and sprinkle lightly with your sesame seeds. Bake until golden, about 6 minutes (do not let them burn!).

For the Tuna Tartar - Mix tuna, green onions, sesame seeds, soy sauce, sesame oil, ginger, garlic, cilantro and salt together in a medium bowl. Mix well.

In a separate bowl – add your lime juice to your avocado and stir (do this step right before assembling and serving otherwise the avocado will start to brown (yuck).

Finally – to put this together into a tower for perfect presentation - Place a heaping spoonful of the avocado into the egg ring and use it to help form the bottom layer of your tower. Next, add a layer of the tuna on top and use the ring to help shape out nice cylindrical towers with visible layers. Add some wonton crisps to each plate in a small neat pile and serve immediately with some cilantro to garnish (and your fish roe if you chose to use it) and one of your wontons sticking out the top of the tower for an even better visual effect! It is important that the tuna is not left at room temperature for more than 1 hour.

Makes a perfect appetizer and is one of my personal favorites!

Happy Cooking!

xo Chef Natty