Adapted from BLT Steak in NYC by Chef Laurent Tourondel.
350 grams (12 oz) sashimi grade tuna, cut into 1/8-inch dice
2 tablespoons shallots, finely chopped
1 tablespoon flour
Peanut oil for frying shallots
1 teaspoon wasabi paste
2 tablespoons reduced-sodium soy sauce
1 1/2 tablespoon mirin
1 tablespoon rice wine vinegar
1 tablespoon lemon/lime juice
3/4 teaspoon honey
3 tablespoons extra virgin olive oil
1 ripe avocado, peeled and cut into 1/8-inch dice
Salt, to taste
Black pepper, to taste
1. Pour the oil into a small saucepan to a depth of 1 inch. Heat the oil until a small piece of shallot sizzles rapidly when added. Toss the shallots with the flour. Add the shallots to the oil and fry until golden, 30-60 seconds. Remove the shallots and drain on paper towels. Season with salt.
2. Stir together the wasabi powder and 1 tablespoon water. Whisk in the soy sauce, mirin, mustard oil, vinegar, and honey. Add pepper to taste.
3. Toss the tuna with the olive oil, salt and pepper to taste.
4. To mold, place a 3-inch tartlet ring or a cube pastry mold on a plate. Fill with a layer of avocado and top with the diced tuna and fried shallots. Lift off the ring gently. Drizzle the sauce around the tuna and serve.
I don't have a tarlet ring or a pastry mold so instead I created my own mold using aluminum foil. Tear off a long piece, and fold it lengthwise in 3 inch folds, until you have a long strip 3 inch wide. Form a circle or a square mold with this long strip. After you've filled it up with your tartare, you can simply "peel" it off. My tuna tartare might not come out as perfectly shaped as you get it at BLT but I think they still look pretty decent! ;-)