Avocado

Genius Jose Andres' Tuna Tartare with Coconut Lime Sesame Dressing

March 17, 2016
Author Notes

This is an approximation of one of my fondest food memories--
eating at Jose Andres' beautiful D.C. restaurant, Café Atlantico,
while gazing at a magical painting which transported me to the sun-
drenched fields of Spain. In this tartare, raw tuna is mixed with a
dressing of coconut milk, lime juice, sesame oil and
slivered scallions. Just before serving, crushed corn nuts are
added in for their delightful crunchy texture! Jose was delighted
that I wanted to know all about his creation, and he introduced
me to his chef and the prep station for the dish. As significant
as this was, it resulted in our returning for the tasting meal at
the Minibar , a 'most memorable of all' highlight of my culinary
life! When I started making this for myself, I tweaked a few elements, and added sesame oil and sesame seeds because I love the toasted element that they bring. I sincerely hope Jose would approve.

LE BEC FIN

  • Serves 2
Ingredients
  • COCONUT LIME DRESSING
  • 12 ounces canned coconut milk
  • 2 ounces lime juice
  • 1 3" piece ginger, peeled and grated
  • 1 tbsp dijon mustard
  • Pinch of black pepper
  • 6 ou canola oil
  • TUNA AND AVOCADO TARTARE WITH COCONUT, LIME, SESAME DRESSING
  • 1/2 cup coconut lime dressing
  • 1/4 cup small diced unpeeled Jerusalem artichoke
  • 3-4 tbsp slivered scallion
  • 1-2 ou. corn nuts, crushed (these are salty so there is no need for salt in the tuna mixture.)
  • AVOCADO FOR TUNA TARTARE TIMBALE
  • 1 ripe Haas avocado, cut into 1/3 inch cubes*
  • Sesame oil
  • fresh squeezed Lime juice
  • kosher Salt and P
  • 1 tsp. Black sesame seeds
  • GARNISH:
  • 1 T. Cilantro leaves, chopped
  • Sesame oil, drizzle
  • juice from 1 lime
  • Maldon sea salt
In This Recipe
Directions
  1. Combine coconut milk through oil in mini processor and buzz a few times to blend well. Combine tuna through scallion, and set aside. Drizzle avocado with sesame oil. Add S&P, a few squeezes of lime juice and sesame seeds. Mix gently. Place non-stick sprayed 3" diameter ring mold or biscuit cutter on each serving plate, and gently push down avocado into an even layer. Just before service, fold corn nuts into tuna mixture and divide between the two ring molds, tamping down to compress and even the top. While a few fingers together hold down the tuna, remove the ring molds. Garnish the timbales with a drizzle of sesame oil, a squeeze of lime juice, a sprinkle of cilantro and Maldon sea salt. Serve.
  2. Note: When I had the original tartare at Cafe Atlantico, it was served in chinese porcelain soup spoons, certainly a nice touch if you're making this for a party, in bite-size portions.
  3. * My no-muss technique for cubing avocado: Halve1 avocado lengthwise.Twist slightly to separate halves and then remove pit by piercing it with the edge of a sharp knife and tugging.. Cradle one avocado half in palm of one hand, and have sharp knife in other hand. Gently score the avocado all the way through the flesh, just til you reach the skin, in a cross hatch pattern of parallel lines, East/West and North/South, w/ a spacing of about ½” between the cuts. Using a soup spoon, scoop out the avocado in one or two scoops. Cubes fall right out into your bowl!Scrape out any remaining avocado bits and add in with the rest. Repeat with second avocado half.

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  • Inna Kobrisova
    Inna Kobrisova
  • BoulderGalinTokyo
    BoulderGalinTokyo
Review
I am always on the lookout for innovative recipes, which is why I am just ga-ga over my recently- discovered Food52 with its amazingly innovative and talented contributors. My particular eating passions are Japanese, Indian, Mexican; with Italian and French following close behind. Turkish/Arabic/Mediterranean cuisines are my latest culinary fascination. My desert island ABCs are actually 4 Cs: citrus, cumin, cilantro, and cardamom. I am also finally indulging in learning about food history; it gives me no end of delight to learn how and when globe artichokes came to the U.S., and how and when Jerusalem artichokes went from North America to Europe. And that the Americas enabled other cuisines to become glorious. I mean where would those countries be without: Corn, Tomatoes, Chiles,Peanuts, Dried Beans, Pecans, Jerusalem Artichokes??! While I am an omnivore, I am, perhaps more than anything, fascinated by the the world of carbohydrates, particularly the innovative diversity of uses for beans, lentils and grains in South Indian and other cuisines. Baking gives me much pleasure, and of all the things I wish would change in American food, it is that we would develop an appreciation for sweet foods that are not cloyingly sweet, and that contain more multigrains. (Wouldn't it be fantastic to have a country of great bakeries instead of the drek that we have in the U.S.?!) I am so excited by the level of sophistication that I see on Food52 and hope to contribute recipes that will inspire you like yours do me. I would like to ask a favor of all who do try a recipe of mine > Would you plse write me and tell me truthfully how it worked for you and/or how you think it would be better? I know many times we feel that we don't want to hurt someone's feelings, but. i really do want your honest feedback because it can only help me improve the recipe.Thanks so much.