Tuna Tartare with an Avocado Mousse

 

There is nothing better than good, fresh sashimi tuna. Only in recent years have I become a fan of tuna tartare but it seems to have become a favorite choice of mine for a great app or meal.

When Lauren and I go shopping for the fresh fish, we usually head down to the St Lawrence Market.  The tuna they have there, while expensive, is always fresh with a beautiful sweet smell.

The beauty of this dish as an hors d’oeuvre is that a little tuna goes a long way.  You don’t need much for a dinner party of say 6.  For example, when we’ve worked dinner parties of about 20 people, we’ve only had to purchase about $20-25 worth of tuna when using it as an hors d’oeuvre.  We serve it on a taro crisp with avocado mousse.  The crispy sweetness of the taro and the creamy neutral flavour of the avocado mousse are a perfect balance for the fresh tasting, asian inspired tuna.

Ingredients

Tuna Tartare:

Olive Oil

Sesame Oil

Very Finely Chopped or Grated Fresh Ginger

Rice Wine Vinegar

Soy Sauce

Lime

Toasted Sesame Seeds

Chives

Hoisin Sauce

½ 1 Shallot Small Dice

1 Piece Raw Sashimi Grade Tuna

(all ingredients to taste)

Slice the tuna into a nice brunoise (very small dice).  Brunoise the shallots and chives and add those to the chopped tuna.  Add the rest of the ingredients together in a separate bowl to act as the dressing.  We never measure these ingredients, especially since different soy sauces, fish sauces, and hoisin sauces tend to have slightly different tastes and salt contents.  Also, its a lot more accurate to use those awesome taste buds we all have.

Avocado Mousse:

1 Ripe Avocado

Lemon Juice & Zest (to taste)

2-3 TBS 35% Cream

1-2 TBS Goat Cheese

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