Ahi Tuna Tartare with Yuzu & Avocado Silk

## **Ahi Tuna Tartare with Yuzu & Avocado Silk**

*Prep time: 30 mins | No cook time*

### **1. The Elements**

| Component | Key Ingredients |

| --- | --- |

| **The Fish** | **8 oz** Sushi-grade Ahi Tuna (chilled and small-diced) |

| **The Avocado Silk** | **1** Ripe Avocado, **1 tbsp** Lime juice, **2 tbsp** Greek yogurt (for silkiness) |

| **The Yuzu Gel** | **¼ cup** Yuzu juice, **½ tsp** Agar-agar, **1 tsp** Honey |

| **The Sesame Crisp** | Black and white sesame seeds, **1 sheet** Gyoza wrapper or phyllo dough |

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### **2. The Method**

#### **The Yuzu Gel (The "Bright" Jewel)**

1. Whisk yuzu juice, honey, and agar-agar in a small pot. Bring to a boil for 1 minute.

2. Pour into a shallow dish and chill until set (about 20 mins).

3. Once firm, blend the jelly in a mini-processor or whisk vigorously until it turns into a smooth, pipeable gel. Transfer to a squeeze bottle.

#### **The Avocado Silk**

1. Blend the avocado, lime juice, and yogurt until completely smooth.

2. Pass through a fine-mesh sieve (the secret to "silk") to remove any fibers. Season with sea salt.

#### **The Sesame Crisp**

1. Brush a gyoza wrapper with a tiny bit of egg wash or water.

2. Heavy-coat with sesame seeds and bake at **350°F** for 4–5 minutes until golden and rigid.

#### **The Tuna**

1. Toss the diced tuna with 1 tsp toasted sesame oil, a pinch of Maldon salt, and a teaspoon of finely minced chives. **Do not add acid yet**—keep it fresh until the second it hits the plate.

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### **3. Plating Art**

1. **The Base:** Place a ring mold in the center of a chilled plate. Pack the tuna tartare inside and gently lift.

2. **The Silk:** Pipe three perfect dots of avocado silk around the tuna.

3. **The Gel:** Place tiny, translucent "beads" of yuzu gel directly onto the tuna and between the avocado dots.

4. **The Texture:** Lean the sesame crisp vertically against the tuna for height.

5. **Finish:** A single micro-cilantro leaf and a sprinkle of black sea salt.

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### **Chef’s Tip for "Vibrant" Tuna**

> Always keep your tuna on ice while prepping. If the tuna warms up, it loses its "jewel-like" translucency and becomes dull. The contrast between the cold fish and the room-temperature sesame crisp is what makes this "irresistibly delicious."