Seared Tuna Crudo with Avocado Cream and Scallion Ginger Dressing
Appetizers should always be served in small portions — remember, there's a full meal still to come and abundance is not always beautiful. Simplicity can be the ultimate sophistication, remember, dishes usually look more refined when kept minimal and small.
Start by placing sliced crudo, seared tuna squares, or diced raw fish onto the plate. Keeping to odd numbers helps visually, so three or five (depending on what you’re serving) is a good number to start with. Don't center the protein — plating off center helps create visual interest and feels less constrained. Place avocado cream slightly over the tuna to the side of each slice, then layer on julienned cucumbers or any other diced fruit or vegetables. You can also place all components down the center if preferred, just make sure you can visually see the fish. Ensuring that all components are visually showing helps create layers of texture and color that all add to a unique visual experience. Next, drizzle the fish with flavored oil, dressing, herbed salsa, or another dressing that accompanies the dish. Remember, perfection is not key here — a natural drizzle around the food keeps things interesting and organic. Place thinly sliced radishes around, on, or against the fish in an inconsistent random pattern, then finish with Maldon salt, lime zest, and a delicate amount of microgreens.
Pepper Crusted Tuna:
2-3 pounds tuna loin, cut into a log
Salt, as needed
Toasted black and white sesame seeds
1 tablespoon oil
Pat tuna dry, then generously salt on both sides. Pour sesame seeds onto a shallow plate and press tuna into topping to coat. Heat the skillet over high heat, then add oil. Once oil is hot, sear tuna for 30 seconds per side, pressing down to achieve even sear. Set aside and let cool.
Avocado Cream:
1 ½ avocadoes
Zest and juice of 1 lime
1 teaspoon grated fresh ginger
1 tablespoon olive oil
½ teaspoon salt
1 small clove garlic
2 tablespoons fresh cilantro
Blend all ingredients in a blender until smooth and creamy.
Scallion-Ginger dressing:
1 tablespoon chopped chives
1 tablespoon fresh lime juice
Zest of ½ lime
1 tablespoon mirin
1 teaspoon Tamari soy sauce
1 teaspoon minced Thai red chilli
1 teaspoon grated fresh ginger
1 teaspoon honey
1 clove garlic, minced
Salt, to taste
Black pepper, to taste
1. Combine all ingredients and mix well. Refrigerate in an airtight container for up to 2 days.