Tuna Tartare, Spicy Radish and Ginger Marinade
A wonderful, fresh dish that I cooked up with Executive Chef, Colin Claque at Jean Georges in Dubai. It was one of my favourites on his menu. Once you make it, I am sure you'll agree.
65 g Tuna loin - ground
Extra virgin olive oil
Thai red chili, minced
For the Chilli Oil
115 g Ancho chilies (dried)
12 g Chipotle chilies (dried)
2 g Allspice berries, toasted
2.5 g Cloves, toasted
23 g Fennel seeds, toasted
15 g Mace, toasted
14 g Star anise, toasted
12 g Cinnamon sticks, toasted
25 g Salt
1350 g Grape seed oil
For the Lime Syrup
1 lts Fresh lime juice,
1 lts Sugar
125 g Kafﬁr lime leaves, washed and chopped
For the Avocado Mash
8 each Haas avocado (ripe), scooped out and outer layer of green wiped off with paper towel
56 g extra virgin olive oil
2 tbs Salt
For the Ginger Marinade
453 g Ginger
142 g extra virgin olive oil
538 g Champagne vinegar
652 g Soy sauce
396 g Kafﬁr syrup, see recipe above
For the chili oil
Place all the toasted spices, salt and dried chilies in a blender and puree until medium ﬁne.
Heat the oil and puree until 71 degrees Celsius, stirring.
Allow to cool, strain through a chinois for total extraction.
For the kafﬁr syrup
Combine all ingredients in a pot and heat to 88 degrees Celsius.
Allow to steep covered at room temperature until cool,
For the avocado
Combine all in a mixing bowl and mash well with a whisk, should be creamy with no large chunks but not smooth either.
Load into avdisposable piping baf and refrigerate
For the ginger marinade
Peel the ginger and roughly chop, combine all in a blender until smooth, do not strain.
For the diced tuna
Toss tuna with olive oil then gently season with salt, minced shallots and chilies, keep refrigerated over ice.
Place a 9 cm ring in the centre of a cold bowl and pipe the avocado into the bottom, smooth out evenly, top with the tuna tartare, arrange the radishes on top and spoon the ginger marinade into the bowl, then drizzle the chili oil into the sauce