Genius Jose Andres' Tuna Tartare with Coconut Lime Sesame Dressing

By • March 17, 2016 1 Comments

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Genius Jose Andres' Tuna Tartare with Coconut Lime Sesame Dressing

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.



Serves 2

  • 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
  • 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.)
  • 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
  • 1 T. Cilantro leaves, chopped
  • Sesame oil, drizzle
  • juice from 1 lime
  • Maldon sea salt
  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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