Recipe: Tuna Tartare by Chef Romain Avril

1lb. of Yellowfin Tuna – Makes 4 Portions

Soy Dressing

INGREDIENTS

Red onion: 30 gr
Garlic: 12 gr
Ginger: 12 gr
Sambal: 12 gr
Soy sauce: 72 gr
Canola oil: 72 gr

PREPARATION STEPS

1. Dice the onions and add them into a blender with the garlic and ginger and blitz until smooth.
2. Add the sambal, the soy sauce and emulsify with the canola oil.
3. Store in the fridge.

Pickled Ginger

INGREDIENTS

Rice vinegar: 150 ml
Chilli: 2 gr
Sugar: 150 gr
Saffron: 0.5 gr
Ginger: 30 gr

PREPARATION STEPS

1. In a small pot, bring into a simmer the vinegar, diced red chilis, the sugar and the saffron.
2. Peel the ginger with a spoon and slice it on a mandolin as thin as possible.
3. Pour the liquid over the ginger and let it cool naturally.

Garnish

INGREDIENTS

Daikon rolls: 12 pieces
Nori chips: 4 pieces
Chopped coriander: 2 tablespoon
GS apple brunoise: 100 gr
Red Shizo cress: 12 pieces
Coriander cress: 12 pieces
Pine nuts: 50 gr

PREPARATION STEPS

Daikon:

1. Slice a 4” long et 1.5” wide piece of daikon.
2.  Slice it on the mandoline to create a perfectly smooth side. On the thinnest setting, make a perfect ribbon with the daikon.
3. Wrap the ribbons around your finger to create little tubes and place them on a rectangle box for service.

Nori chips:

1. Create in a mixing bowl a slurry, by adding water and rice flour together.
2. In the deep fryer, drop the nori chips after they had a slurry bath and fry them until crispy.
3. Season while hot and reserve on a paper towel to drain the excess fat.

Grany smith apple dice:

1. Make a brunoise of apple and store in a lemon water mix to avoid the apple to oxidize.

Chopped coriander:

1. Wash thoroughly the coriander and dry it in a salad spinner.
2. Chopped it finely and store it.

Assembly

1. Dice small pieces of the Yellowfin tuna.
2. In a stainless-steel bowl, mix the diced tuna, chopped coriander, pine nuts, apple brunoise and couple spoon of the dressing.
3. Create a perfect halo in a coupe plate, add the pickled ginger, 3 daikon tubes, coriander cress and the shizo on top of the halo.
4. Break the nori into pieces and place them in the centre of the halo.

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This recipe was provided by Chef Romain Avril, Owner of Romain Avril Inc, Ambassador, Teacher & Radio Columnist in Toronto, ON as part of my Instagram LIVE show Takin’ a Bite – Meet the…

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