Tuna tartare with guacamole and ponzu sauce
2 servings
30 minutes
Recipe from chef Artem Khizhnyakov from the menu of the True Cost restaurant.
1
For ponzu sauce, mix soy sauce (if too concentrated, take half the amount and dilute it 1/1 with water), orange juice, lime and lemon juice, sugar syrup, and fish sauce in a deep bowl. Taste and add salt or acidity to your liking.
- Soy sauce: 125 ml
- Orange juice: 125 ml
- Lime juice: 100 ml
- Lemon juice: 100 ml
- Sugar syrup: 125 ml
- Fish sauce: 75 ml
- Salt: to taste
2
Add starch to the sauce and blend with an immersion blender until smooth. Let the sauce rest for an hour, then strain it to remove lumps. You will need a little sauce for the dish; the rest can be poured into a bottle, sealed, and used next time.
- Potato starch: 1 tablespoon
3
Cut the avocado in half, remove the pit and peel it. Mash the flesh into a chunky puree, season with salt, add olive oil and lime juice, and mix.
- Avocado: 1 piece
- Lime: 1 piece
- Olive oil: 20 ml
4
Cut the tuna into pieces the size of a pinky nail. Mix the tuna flesh with ponzu sauce (1-2 tablespoons), add sesame oil. Taste and add salt if needed.
- Tuna: 200 g
- Soy sauce: 125 ml
- Sesame oil: 10 ml
- Salt: to taste
5
Place guacamole on a plate, layer tartar on top, let the tartar cool in the refrigerator. Garnish with finely chopped green onions.
- Chives (ciboulette): to taste
