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c-adence:

love the print on this skirt.

ugwbliss:

Ahi Tuna Tartare w/ Avocado, Crispy Shallots & Soy-Sesame Dressing
(serves 6)
Inspired by Chef Laurent Tourondel of BLT.
For the tartare:
20 ounces fresh Ahi Tuna, cut into small dice
4 tablespoons extra-virgin olive oil
2 ripe Hass avocados, peeled and diced
1 tablespoon lemon juice
salt & freshly ground pepper
For the crispy shallots:
canola oil for frying
4 tablespoons finely chopped shallots
2 tablespoons flour
sea salt
For the dressing:
3 tablespoons reduced-sodium soy sauce
2 tablespoons mirin
1 tablespoon rice wine vinegar
1 tablespoon lemon juice
1 teaspoon hot sesame oil
1 teaspoon honey
Make the tartare: Toss the tuna with the olive oil and season with salt and pepper to taste. Toss the avocado with lemon juice and season with salt and pepper.
Make the crispy shallots: Heat the oil in a medium saucepan. Toss the shallots in the flour and fry for 45 seconds, or until golden brown. Remove the shallots with a fine mesh strainer and drain on paper towels. Season with salt.
Make the dressing: Whisk together all the ingredients.
To assemble: Mold the avocado using a 3-inch tartlet ring. Mold the tuna tartare on top of the avocado and finish with the crispy shallots. Lift off the ring and drizzle the dressing around. Serve with potato chips or thin slices of toasted bread. Enjoy!

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