TUNA TARTARE WITH GINGER DRESSING AND CRISPY SHALLOTS.

IF YOU WOULD LIKE TO KNOW HOW TO CREATE THIS FANTASTIC DISH, TO TREAT YOUR FRIENDS AND FAMILY.

SIMPLY FOLLOW THE FOLLOWING INFORMATION.

TUNA TARTARE WITH GINGER DRESSING AND CRISPY SHALLOTS (SERVES 2)

ITEMS NEEDED

2 TABLE SPOONS EXTRA VIRGEN OIL

0.5 TEA SPOON SUGAR

50ML SHIRO DASHI

2 TABLE SPOONS OF BROWN RICE VINEGAR

2 TABLE SPOOPNS OF YUZU JUICE

2 TEA SPOONS OF FRESH GINGER GRATED

1 SHALLOT SLICED

25G CORNFLOUR

2 TABLE SPOONS OF OILFOR FRYING

120G FRESH TUNA LOIN

1 AVOCADO PEAR DICED

SALT AND PEPPER

METHOD

MAKE THE DRESSING BY MIXING TOGETHER THE EXTRA VIRGEN OLIVE OIL, SUGAR, SHIRO DASHI, RICE VINEGAR, YUZU JUICE AND FRESH GRATED GINGER IN A BOWL.

SLICE THE SHALLOTS IN THIN STRIPS, COAT IN A LITTLE CORNFLOUR AND SHAKE OFF ANY EXCESS, FRY UNTIL CRISPY, SEASON WITH SALT AND PEPPER.

DICE THE TUNA AND AVOCADO INTO SMALL DICE, MIX TOGETHER WITHOUT BREAKING THE AVOCADO, SEASON WITH THE DRESSING.

PLATE THE TUNA MIX IN A TIMBALE AND TOP WITH CRISPY SHALLOTS.