Tuna Tartare with Avocado and Fried Wontons

Tuna Tartare with Avocado and Fried Wontons We actually are going to do a tuna tartare. Now it’s advised that if you want to do a tuna tartare it’s best to use a grade number one tuna. There’s a little blood vein and you can see is pretty dark red. Now, what we want to do with this if we want to remove it since it’s a real butter taste then you don’t want to eat in of the blood veins. The red it’s really the color the difference between this, you can see the dark red color on the blood. So what we going to do is remove as much as possible from the blood because we don’t want to have any of that and what we going to do is knife will never cut through the skin unless you have a very, very, sharp knife. So what I usually do is we take the tuna and I turn it around. Now on this side again what you’ll see is more like sinuous. If you can say so and it’s a little sinuous that it has. What I usually do just put the knife in, you slide this down and then we going to cut the tuna off. We actually going to take just a nice part we going to take this piece right here, cut this and then I’m going to use this for the tartare just because it has very low sinuous and then we going to trim this off and then we going to cut it off in pieces. Now, let’s go over the ingredients tonight we have some avocado, we have lime now we can do is this, we have low movement, tomatoes, these are fried wontons. Now what are fried wontons, what we do is just you can buy them square, you can buy them round just going to julienne them up but we call it julienne or like thin slice and then you could just fry them on an oil probably around 350 degrees and it’s a good temperature to fry their wontons out but be careful if you do this at home when you have a part of oil try not to do too much wontons in a pot because what will happen it will start boiling and it will boil over and that’s very dangerous if you have flame. And then what we have here is get some scallions then we have ginger. Now, this ginger is pickled white ginger. For instance when you have sushi you have the ginger, you know that’s usually the pink ones exact same cup of ginger just they don’t, they don’t have any coloring with its just regular white ginger. You can buy this in Asian Market. Right next to it is the ginger actually that we have chopped up that we going to use and then have some sesame seed oil, limejuice. We have our Cayenne pepper and soy sauce and then believe it or not but we have some catsup tonight that we going to use in our Aioli tuna tartar and I don’t know any of you have ever seen that but trust me it’s a good sweet and sour flavor to it. Its really helps with the color too it actually enhances the color. So let me explain to you to the dish we going to have tuna tartare with the Aioli is going to be basically a ginger Aioli. What we going to do is Aioli usually you have to you know if want to make it prepare the egg yolks and you have your oil and your lemon juice and you want to mix that up and sometimes you going to do you can even throw potato in there. This is just mayonnaise because it’s much easier just to mix the ginger and the mayonnaise together and the aioli and then that’s going to be on the bottom and then we have the colorful garnish. So let’s go ahead and let’s start with the tuna first, what I want to do is lot of people you know they take it and they take it and they grind it in a grinder but you—. I don’t really like that because what happens sometimes the tuna when they grind up its too mushy, it’s really not a nice color. So what I want to do today is we going to cut in thin slices and I’m going to show you and we’re going to julienne it and you can see these ones they slice really, really nice because there’s no sinuous on it. So we’re going to take this and then just cut it in low cubes and its also—one thing you have to remember do this when its very cold and another thing when I try to do is when we cut the tuna. If you wanted to have it perfect squares, its fine you can spend the detail with it and then your knife try not to chop but try to slide the knife when you actually do the tuna and in that way we get the nice little cubes here. Cut this up and then we going to add it into our bowl. The next thing we’re going to do is we just going to mix all the ingredients. I’m going to start of with the lime zest this will be called a plain and we have one of this easily what you can do is you can use a zestier if you have a zestier or you can use a peeler and just peel the skin of the lime. Make sure you don’t get any of the white particles you know ;like when you do the lime and a lot of times you have the white and the white is what’s really makes it better. What we going to do is just going to grate this over the tuna and again not too much because it’s a very, very strong flavor, you can see the white part that I talked about be careful when you do this is you don’t want to scrape at one point too long. You want to kind of take it and tune it and a lot of times you can do it just run the whole lime well lifting it up turning it like that. So a natural zest is in there. There is more than enough zest for this dish because its’ really, really strong. Put out the tomatoes. Again a tomato optional is just more for texture that I add it and I have the little scallion here and add some of that we have the sesame oil. Now when you add the sesame oil be careful don’t add too much just because sesame oil strong flavor, so you don’t want too much of that and then I want to go hit and I have some mint here again mint on traditional and not too many people do maintain but its really nice and I think mint is just going to get a nice extra flavor to it that’s different than a cilantro. I mean a lot of people use and you do cilantro so what we do same thing just drop him on the and same thing with this be careful have a short knife, you don’t want to have a dull knife. We mix the sesame seed oil and what we want to do is when I put some Extra Virgin olive oil the reason why you don’t want to mix with complete sesame oil is it will over power the tuna and the flavor just way, way too strong. We are going to do some catsup but you don’t want to mix too much in there I take probably in this I mix like maybe two tablespoons of catsup that’s it and we’re going to mix it in there. And then we always need some spiciness and you can see the color with the catsup it really doesn’t cover everything up with the catsup in there but you’ll see when you eat the flavor that’s going to be really good in it. Then I’m going to take the back of the spoon and this is cayenne pepper. You just want a little bit be careful with this because you want to have it but you just want to have a little pinch and I’m going to add a little more oil to it and the reason for that too is because of the catsup. So we add this and then we going to go ahead at low a bit salt and I’m not going to add completely a lot of salt to this because we going to top it off and I got some Hawaiian salt in here too. Now we’re going to top it off with, what I want to do quickly is do our ginger aioli so again the chop ginger that we have here and then you going to just mix it up with the mayonnaise and I want to add a little bit of soy sauce to this. This is something you can do ahead of time and you can store it, our avocado we really cut it in half and then what I want to do is just take the seed out and then easy to do like I showed you last time with this. Just hidden the knife twist and put it out and then I’m just going to cut the avocado in four pieces and this is more a garnish so just take the skin off, bit it off and then you have a nice avocado dish. So again, this is very clean, it’s very easy to do, and it’s much easier than taking it with the big knife and trying to get it off. It’s a very easy dish, you can see how fast, it really for what takes you ten minutes to make it just chopping the tuna chopping all your ingredients, and then I’m just going to put a little bit of the aioli now. Be careful, strong flavor ginger everything nice is we don’t have any ginger and the tuna now, this one we going to all our lemon juice right or a lime juice right before we played it and we going to go ahead and squeeze a little bit of the lime juice in here and since we have acidity there too this will help just a little bit but you can leave this and you can’t put the acidity in there and leave it overnight because even if you leave it for an hour the tuna will be cooked but I’m sure many of you have any of this cups at home so we going to do it would just going to line the cup. Now be careful this one might stick, it might not but usually it has enough oil in it so it doesn’t stick and what you want to do is we just going to un-mold it right on top of the avocado here. Get it a little there already and put it back and then put it on. See very easy here comes the other important part from this dish is the Hawaiian salt. Since the avocado is not seasoned we going to drizzle a little bit over and then we going to put even a little bit more, a little bit olive oil over that and you have no crunch and this is where the crispy fried wontons comes in. So and it’s very easy I mean just put a little bit on top. Now here I have some micro cilantro, this you probably can get into the store and that’s it, it’s a very reasonable dish, it’s nice for summer or any low appetizers.