Tuna Tartare with Wasabi and Caviar

Hand-cut bluefin tuna seasoned with soy and wasabi, layered with avocado and crowned with caviar.

Ingredients

• 12 oz sushi-grade tuna, finely diced
• 1 ripe avocado, finely diced
• 1 tbsp soy sauce
• 1 tsp wasabi paste
• 1 tsp toasted sesame oil
• 1 tsp fresh lemon juice
• 1 scallion, finely minced
• 1 tbsp salmon roe or caviar
• Crisp wonton chips or nori, for serving

Directions

1. Gently fold the diced tuna with the soy sauce, wasabi, sesame oil and lemon juice and chill for 10 minutes.

Season the diced avocado lightly with salt.

1. Press the avocado into the bottom of a ring mold set on each plate to form a base.
2. Spoon the seasoned tuna over the avocado and press lightly, then lift off the mold to reveal a neat tower.
3. Top each portion with minced scallion and a small spoonful of caviar.
4. Serve immediately with crisp wonton chips or nori for scooping.

Notes

Inspired by the elegant tuna tartare from Chef Masaharu Morimoto’s tasting menus.