Tuna Tartare

From my book Fete Accompli! Recipe courtesy of The Cliff Recipes by Paul Owens.

Tuna Tartare

Ingredients

12 ounces finely diced sushi-grade tuna
2 tablespoons lemon juice
Pinch of chili powder
Salt and freshly-ground black pepper to taste
1 teaspoon toasted black sesame seeds
1 teaspoon chopped fresh cilantro, plus a few leaves for garnish
Olive oil to taste
Asian vinaigrette (recipe follows), for drizzling
Chili oil, for drizzling
Sesame-soy emulsion (recipe follows), for drizzling
Fresh chives, chopped
Tomato, seeds removed, diced

Instructions

Gently toss the tuna with the lemon juice, chili powder, salt and pepper, sesame seeds, chopped cilantro, and olive oil. Taste for seasoning and spiciness and refrigerate.

To assemble the dish, place a 2-X-1 pastry cutter in the center of the plate and fill with the tuna tartare mixture. Remove the pastry cutter and drizzle the tuna around the asian vinaigrette, a little chili oil, and the sesame-soy emulsion.

Sprinkle chopped chives, tomato, and cilantro leaves around the plate and serve.

Asian Vinagrette

Ingredients

1 cup lime juice
1 cup chopped shallots
cup soy sauce
3 tablespoons grated ginger
cup chopped fresh jalapeno
A tablespoon chopped garlic
cup honey
3 tablespoons red curry pate
2 cups sesame oil
1 2/1 cups olive oil

Directions

Three days in advance of when the vinaigrette is needed, combine all ingredients store in the refrigerator until needed.

Sesame-Soy Emulsion

Ingredients

cup soy sauce
cup honey
cup sesame oil
red onion, diced
1 tablespoon minced garlic
1 cup olive oil
Salt and pepper to taste

Directions

Combine all ingredients, except the olive oil, salt, and pepper in a blender. Blend for 1 minute. Drizzle in the olive oil, continuing to blend until emulsified. Add salt and pepper to taste. Store in a squeezed bottle and keep refrigerated.