Tuna And Baby Pink Shrimp Tartare – As Seen on Restaurant: Impossible

In Appetizers, As Seen on Restaurant: Impossible, In The Kitchen, Magazine, Recipes, Seafood by RI Magazine

From the episode, “Helping Our Own”

SERVES 4

YOU’LL NEED
FOR THE AVOCADO PUREE
2 avocados, diced
1 cup mayonnaise
2 cloves garlic, minced
1 shallot, minced
1 tsp tajin
2 tbsp cilantro, chopped
1 tbsp lime juice

FOR THE PONZU VINAIGRETTE
½ cup soy sauce
½ cup ponzu sauce
2 tbsp miso paste
1 tsp Dijon mustard
1 clove garlic, minced
1 shallot, diced
3 cups grapeseed oil

FOR THE MAIN DISH
12 oz. sushi-grade tuna, diced
10 oz baby pink shrimp (fully cooked)
2 shallots, diced
5 red radishes, diced
3 tbsp chives, sliced
1 lemon, juiced
8 sesame crackers

MAKE IT

AVOCADO PUREE
1) In a large mixing bowl, add avocado, mayonnaise, garlic, shallots, tajin, cilantro, and lime juice.
2) Using a wooden spoon, mash avocado until smooth.

PONZU VINAIGRETTE
1) In a large mixing bowl, add soy sauce, ponzu sauce, miso paste, and slowly incorporate grapeseed oil, creating an emulsion.
2) Next add garlic and shallots and incorporate.
3) Season with salt and pepper.

MAIN DISH
1) In a mixing bowl, add tuna, shrimp, shallots, radish, chopped chives, and lemon juice.
2) Season with salt and pepper.
3) On the bottom of the plate, place ponzu vinaigrette. Next place 1 oz. of avocado. Then top with tuna and shrimp tartar.
4) Finish with sesame cracker.