Ahi Tuna with Cucumber, Avocado, Crispy Tempura Bits & Togarashi Vinaigrette

A take on a PINE favorite this Ahi Tuna small plate pairs the rich tuna with an avocado cream, quick pickled cucumber and a slightly spicy togarashi vinaigrette. The recipe here walks you through preparing the tuna as well as all the accompaniments and how we like to plate it here at PINE.

TUNA

3 oz Grade A Ahi Tuna Loin

1 tsp Capers, chopped

1 tsp Shallots, minced

1 tsp Parsley, chopped

½ tsp Red Chili Oil

Salt & Pepper, to taste

QUICK PICKLED CUCUMBER

5 Thin Slices of English Cucumber

¼ c Rice Wine Vinegar

¼ c Water

1 tsp Togarashi Spice

1 Tbsp Sugar

Salt & Pepper, to taste

AVOCADO CREME

1 Avocado

2 Tbsp Sour Cream

1 tsp Lime Juice

Salt & Pepper, to taste

CRISPY TEMPURA BITS

½ c Cornstarch

½ c All Purpose Flour

1 tsp Baking Powder

1½ c Soda Water

1 Tbsp Togarashi Spice

1 Qt Canola Oil, for frying

Salt, to taste

TOGARASHI VINAIGRETTE

½ c Rice Wine Vinegar

¼ c Ponzu

½ c Water

1 Tbsp Sugar

2 Tbsp Togarashi Spice

2 Tbsp Lime Juice

1 tsp Xanthan Gum

FOR THE TUNA:

Trim the tuna loin into a square log shape that is the same size as the cucumber to be used. Slice three thin slices of the tuna, approximately ½ oz each, to create three shashimi slices.
Finely dice the reamining tuna for the tartare.
In a small bowl, combine the finely diced tuna, capers, shallots, parsley & chili oil. Season to taste with salt and pepper.
Set aside for plating.

FOR THE QUICK PICKLED CUCUMBER:

Combine the vinegar, water, sugar and togarashi in a small saucepan. Bring the mixture up to a simmer and cool to room temperature.
Thinly slice five slices of the English Cucumber. Place the sliced cucmbers in the pickling liquid for 1-2 minutes. This quick pickling is to add a brightness and slight sweet and sour note to the cucumber slices.
Set aside for plating.

FOR THE AVOCADO CREME:

In a food processor, add the avocado, sour cream, lime juice, salt and pepper. Blend until the mixture becomes smooth and creamy. Adjust salt and pepper to taste.
Plce the mixture in a piping bag with a small straight pastry tip. Set aside for plating.

FOR THE CRISPY TEMPURA BITS:

In a small mixing bowl, combine cornstarch, all purpose flour, baking powder and salt. Slowly add the soada water, wisking gently, to create the tempura mix.
Add the canola oil to a medium sized heavy bottom sauce pan. Bring oil to 350˚F.
Using a whisk, sprinkle the tempura mix into the oil. Fry until the tiny tempura bits are crispy.
Remove the tempura bits from the oil and drain on a plate lined with paper towels. Dust the tempura bits with the togarashi spice and salt and pepper to taste.
Set aside for plating.

FOR THE TOGARASHI VINAIGRETTE:

In a blender, add the vinegar, ponzu, water, sugar, togarashi and lime juice.
With the blender on medium speed, slowly add the xanthan gum to the mixture until the vinaigrette thickens slightly.
Set aside for plating.

Prepare the individual components as described above.

FOR PLATING:
On an appetizer plate, place the 5 slices of quick pickled cucumber in a row. Place the tuna sashimi slices on the first, third and fifth cucumbers. Place a small amount of the tuna tartare mixture on the second and fourth cucumbers. Spoon the togarashi vinaigrette on the tuna and around the plate. Sprinkle the tuna with crispy tempura bits and place a dot of avocado creme in between the tuna shashimi and tartare with the piping bag. Garnish with micro greens.
Enjoy!